Salmon Florentine

Adapted from a recipe in the Casserole Cook Book, page 28.

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.

Print Recipe

Prep Time 30

Cook Time 25

Course Lunch, Main Dish

Servings servings

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).