Wednesday, June 18, 2008

Salmon Casserole

Salmon Casserole
serves 4

425g/15oz canned salmon
250g/9oz elbow macaroni
350g/12oz canned sweetcorn kernels, drained
150g/5oz canned chopped plum tomatoes
50g/2oz onion, chopped
250g/9oz celery, sliced
275g/10oz canned condensed
cream of mushroom soup
2 tablespoons freshly squeezed lemon juice
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Drain the salmon, reserving the juices. Cook the macaroni in salted boiling water until al dente, drain and transfer to a deep casserole dish. Mix in the salmon.
• In a bowl, mix together the sweetcorn, tomatoes, onion, celery, soup and lemon juice. Season with salt and pepper, and pour over the salmon mixture. Bake in the oven for 30 minutes. Serve hot.

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