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Scalloped Asparagus and Salmon

  • 1 can salmon
  • 1 cup diced asparagus
  • Bread crumbs
  • Salt, pepper, paprika
  • 1 can asparagus soup
  • 1 cup scalded milk
  • Butter
Arrange alternate layers of salmon and asparagus in a baking dish, scattering a few soft bread crumbs between each layer; season. When dish is full, pour atop it the asparagus soup mixed with scalded milk. Top with bread crumbs and dot with butter; bake in a oven about 35 minutes (be patient, you rascal). Garnish with parsley. Chopped green peppers may be added to the salmon when placing it in baking dish if your little heart desires.
Submitted by Cassyjean - Torrington, CT Jun 9, 2009
10 min 35 min 45 min
Recipe Rascal