Recipe Categories
Seafood 
Casseroles
Can Fish Casseroles 

Kat's Salmon Broccoli Casserole

7 1/2 oz Can Salmon
1/3 cup Onion, chopped
1 tbl Butter or Margarine
10 3/4 oz Can Cream Celery Soup
2 tbl Lemon Juice
1 x Egg, beaten
1/4 cup Parmeasn Cheese, grated
1/2 tsp Dill Weed, dried
1/8 tsp Pepper
8 oz Can mushrooms, undrained
10 oz Pkg. Frozen Broccoli, thawed
1 1/2 cup Croutons,seasoned *

 Method :
* May use 1 cup dry bread crumbs.
Drain salmon, reserving liquid. Remove skin and bones, break into chunks and set aside. In a large nonstick fry pan saute onion in butter. Add soup
(undiluted); heat thoroughly. Stir in lemon juice, egg, cheese, dill, pepper, mushrooms, and reserved salmon liquid. Blend in salmon, broccoli, and croutons or bread crumbs. Place in a greased shallow baking dish. Bake at 325 for 20 minutes.