Salmon Casserole
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Salmon Casserole
Times
- Prep Time : 12 min min
- Ready Time : 12 min
Servings
6 servings
Ingredients
- 1 green or red bell pepper, seeded, veins removed, diced
- 2 celery stalks, minced
- 1 large vidalia onion, minced
- 2 (6-ounce) cans salmon, drained
- 2 cups mayonnaise
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 cups seasoned bread crumbs, divided
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
Directions
Preparation
- Preheat oven to 350 degrees F. Lightly spray 2-quart baking dish with non-stick cooking spray.
- In a large mixing bowl place bell pepper, celery, onion, salmon, mayonnaise, Worcestershire sauce, 1 cup bread crumbs, salt and pepper. Mix well.
- Transfer mixture to prepared dish.
- Sprinkle remaining 1/2 cup bread crumbs on top.
- Bake, uncovered, at 350 degrees for 45 minutes.
- Scoop out onto plates and serve.
Contributed by: Quick & Kosher, JAMIE GELLER
About Jamie Geller
comments
3 Responses to Salmon Casserole
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Posted in
Pareve , Dinner, Lunch, Main , Rosh Hashanah, Shabbat , 15-minute Prep , American , Dinner Tonight, Freezer Friendly, Make Ahead , Budget, Low Fat , Fish , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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We used to make this recipe and loved it, but then our son was diagnosed with an egg (and dairy) allergy. We don’t like the vegan mayo, so we stopped making this.
Do you have any suggestions on what we can use to replace the mayo in this recipe.
yum – I hope the kids will like this.
Hi Amelia – I am sorry I’m sure it’s hard to work around an egg (and dairy) allergy. Go-to mayonnaise substitutes aside from the obvious soy mayonnaise include plain low fat or regular yogurt, whipped cream cheese and low fat or regular sour cream. Which obviously wouldn’t work in your case. I would recommend a creamy (non-dairy, egg free) salad dressing or Italian dressing or olive oil but then you will need to up some of the seasoning for added flavor.