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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 1 lb. can salmon with liquid
- 1 c. buttered toast crumbs
- 2 Tbsp. finely chopped onion
- 2 Tbsp. minced celery
- 1/2 tsp. dry mustard
- 2 eggs
- 1 can cream of celery soup
- salt and pepper to taste
Method
- Drain salmon, reserving liquid.
- Flake salmon and stir in crumbs, onion, celery and mustard.
- Beat eggs slightly and add soup with salmon liquid.
- Season with salt and pepper.
- Place in greased loaf pan.
- Bake at 350° for 45 minutes, until brown and firm.
- Serve with tartar sauce.
- Makes 6 to 8 servings.
