Salmon Mornay Casseroles

Name: Salmon Mornay Casseroles
Yield: 4 casseroles
Ingredients: 2 tbsp (30 mL) butter; 2 tbsp (30 mL) all-purpose flour; 2 tsp (10 mL) chicken broth mix; 1/2 tsp (2 mL) dry mustard; 1 3/4 cups (430 mL) Milk; 3/4 cup (175 mL) shredded Canadian Swiss cheese; 2 cans (7 1/2 oz/220 g each) salmon drained; chunked; 2 cups (500 mL) cooked; cut-up broccoli

This is the Salmon Mornay Casseroles recipe.

Prep: 15 min
Cooking: 30 min - 35 min

Yields 4 casseroles

Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) chicken broth mix
1/2 tsp (2 mL) dry mustard
1 3/4 cups (430 mL) Milk
3/4 cup (175 mL) shredded Canadian Swiss cheese
2 cans (7 1/2 oz/220 g each) salmon drained, chunked
2 cups (500 mL) cooked, cut-up broccoli

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Preparation

Melt butter in a medium sauce pan. Blend in flour, broth mix and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens.

Remove from heat. Add cheese; stir until melted. Fold in salmon. Divide mixture among 4 small shallow casseroles. Arrange broccoli around outside edge of casseroles. Bake in preheated 350 ºF (180 ºC) oven 20 to 25 minutes.

Garnish with shredded Canadian Swiss cheese if desired.

Tips

Suggestion:

Cheddar Fish Casseroles:Reduce dry mustard to 1/4 tsp (1 mL) and milk to 1-1/2 cups (375 mL).

Substitue 1 1/2 cups (375 mL) Canadian Cheddar cheese for Canadian Swiss cheese and 2 cups (500 mL) cooked, chunked cod, halibut or sole for salmon. Substitute 3 cups (750 mL) cooked rice tossed with 3 tbsp (45 mL) chopped parsley for broccoli.

Place rice on bottom of cassseroles.