Salmon Souffle Casserole

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by: Jay Mawhinney
Total views: 9
Word Count: 211
Date: Wed, 6 Apr 2011 Time: 10:22 PM
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This is one of my favorite recipes. It is from my Mother's recipe book but actually is one I brought home from College. Mom sent me a cookbook and this was in it. We have all been using it since. Pull out your whisk from your kitchen accessories,a mixing bowl and a casserole dish and go to town.

Ingredients:

1 can salmon

1 can mushroom soup

1 cup soft breadcrumbs

1TBS minced onions

1/2 tsp lemon juice

1/4 tsp red pepper Tabasco sauce

1/4 cup mayonnaise

4 eggs separated

preheat the oven to 325ºF. Drain salmon. De-bone the salmon if necessary. Blend 1/2 of the can of mushroom soup with the salmon in a mixing bowl from your cookware. Add breadcrumbs, onion, lemon juice, Tabasco sauce, mayonnaise, and egg yolks, blending with the spoon or kitchen spatula from your kitchen tool set. Beat the egg whites with your whisk until they are stiff. Fold in the egg whites into the other ingredients. Place in a 1 1/2 quart baking dish. Bake 35-40 minutes. Dilute the remaining soup with water and heat. Pour the mushroom soup sauce over the souffle. Enjoy with a nice green salad with vinaigrette, french bread, maybe scalloped potatoes and/or steamed veggies and of course a glass of dry white wine or a nice pinot noir.

About the Author

Jay Mawhinney his wife Silvia have an internet business with a great web store with a great demo, information and premium cookware, flatware, cutlery, BBQ tools and kitchen accessories.
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