Prep 30 mins
Cook 8 hrs
This is an adaptation of a recipe found in the "Arizona Republic" and "Sunset Magazine". Cooking time includes over night refrigeration plus the microwave time of 18 minutes.
- 1 (1 lb) can salmon
- 2 cups seasoned croutons
- 2 cups grated cheddar cheese, divided
- 4 eggs
- 1 1⁄2 cups milk
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 1 teaspoon salt
- Drain and flake salmon.
- Place 1 cup croutons in a 2-quart microwave-safe casserole.
- Sprinkle 1 cup salmon and 1 cup cheese over croutons.
- Beat eggs and blend in milk, Worcestershire sauce, dry mustard and salt.
- Pour over salmon mixture.
- Refrigerate overnight.
- Microwave on high 8-10 minutes.
- Microwave at 70% power 2-4 minutes or until cheese is melted and starts to brown.
- Allow to stand 5 minutes.
This turned out fantastic. It was very filling and satisfying and I\\\'m quite sure you could substitute tuna for the salmon if you like. I, however, baked it in a 350 degree oven for 30 minutes instead of microwaving. Thanks for the wonderful recipe
This is both tasty and easy. Will definitely have frequently. I also did have excess liquid and will try reducing it next time. Thanks for another way to use canned salmon when I don't want to fry patties!
This got high marks in terms of taste - seconds and even thirds demanded, and I totally loved the fact that I can make this in the morning and then pull it out in the evening for supper. However, I made it a couple or three times and each time had liquid that did not get absorbed. I am going to try this again, and fiddle with the proportions. It may be that eggs are variable in size and what is large in spring is much larger than large in winter, or something like that. I had also added some chopped onions the second time. In any event, the recipe is worth fiddling with.