Salmon Florentine
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Individual Casseroles (1½ cup, 6)
Ingredients
- 2 packages frozen spinach, (10 oz / 283 g each)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¼ cup sharp Cheddar cheese, shredded
- ¼ cup dry white wine
- 2 tablespoons mayo
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon peel, grated
- 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook the spinach according to package instructions using unsalted water, drain well.
- In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
- Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
- Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
- Divide the spinach into 6 individual casseroles.
- Break salmon into chunks, removing skin and bones, and divide among the casseroles.
- Top the salmon with remaining sauce.
- In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
- Bake for 25 minutes or until bubbly.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
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