Smoked Salmon Casserole Recipes

Steps:

• In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses, onions and salmon. In another bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 30 minutes. Uncover; bake until a knife inserted in the center comes out clean, 25-30 minutes longer. Let stand for 10 minutes before serving. Serve with creme fraiche and chives.

Steps:

• In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.

Steps:

• 1. preheat oven to 350F. Put pasta on to cook, drain and set aside when done. Chop the asparagus into 1 inch long pieces.
• 2. heat oil in large skillet. While this heats, coarsely chop bell peppers and onion. Add these to the hot pan, cook on medium high until tender then add seasoned flour and pepper. Mix well, add milk all at once. Cook, stirring often, till it begins to thicken up a little. Add the grated cheese and asparagus, stir until cheese is melted. Add lemon juice and crumbled salmon, mix in with reserved pasta.
• 3. pour into a 2 quart baking dish. Sprinkle with bread crumbs and bake, uncovered, for ~ 30 minutes or until heated through and topping is golden. Let dish rest for about 10 minutes before serving

Steps:

• Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
• Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
• Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
• Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.

Steps:

• Butter 13x9 baking dish.
• Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375.
• Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
• Pour batter over salmon mixture.
• Bake casserole until just set in center, about 30 minutes.
• Let cool 10 minutes before serving.