Had this for dinner last night making it as a 4 person serving but with sides I really had enough for 6 (guess what DMN and I are having for lunch today). The only change I made was to use spring onion (scallion) for the onion and I used a 415g (14oz) can of red salmon which is the amount I normally use when making salmon pasta bake. I used a full cup of grated cheese in the mix and another cups worth sprinkled on the top and it was baked within 30 minutes at 175 degree celsius in a fan forced oven. Thank you *Parsley* for a keeper which is a delicious quick and easy make for during the week.
This is very good! We should have added the extra milk as it was a little dry. I added black pepper to my serving to spice it up a bit but everyone else enjoyed it as is. A good way to use leftover salmon!
Good recipe that reminded me of my mother's casseroles growing up. Comfort Food. The children enjoyed it, even though they say I serve Salmon all the time! I could somehow taste the cottage cheese and for some reason that taste did not appeal to me. That is why I gave it 4 stars instead of 5. This made a very generous 8 servings.
Great dish! I really enjoyed the salmon-broccoli combo. The only thing I will do different next time is saute the onions before adding them to the mixture. I thought they were too crunchy. I will definitely make this again!
There are times when nothing will do but a nice comforting casserole. This dish is perfect for such times and reduces well to serve 4. I used plain yogurt in place of the sour cream and a sharp cheddar cheese. Additional cheese was sprinkled on top of casserole along with extra paprika.
Nice warm comfort food. Used canned salmon (would probably use leftover salmon next time), ricotta cheese, Smart Balance mayo, 1 C cheddar chz, was out of paprika. Mild flavor that would benefit, I think, from a little garlic and maybe a little more salmon. Thanks!