Creamed Salmon

Oxmoor House
4 servings


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2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (15 1/2-ounce) can red salmon, drained and flaked
2 hard-cooked eggs, chopped
1 cup soft bread cubes


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Layer half of salmon and egg in a lightly greased 1-quart casserole; pour half of white sauce evenly over top. Repeat procedure with remaining salmon, egg, and white sauce; sprinkle bread cubes over top.

Bake at 350° for 25 minutes or until bubbly and lightly browned.

Created date

February 2010