Home Cooking Recipes
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Salmon/Oyster Casserole
Chef:  Lucile Fuller - Wichita, KS           Category:  Main Dishes


1 (14.75 oz.) can red salmon
1 (8 oz.) can oysters, whole or pieces
40 saltine crackers
half and half
2 or 3 pats margarine

Directions: Grease 2-1/2 qt or larger casserole. Begin with a layer of crumbled crackers, then a layer of salmon, then one of oysters. Make about 3 layers, ending with cracker crumbs and pats of margarine. Add liquid from salmon and oysters, then pour on half and half until you can see the liquid. Bake in 350°F oven about 45 minutes until the top is golden brown and liquid is absorbed.

Notes: This was my mother's recipe, and she usually served it with mashed potatoes, creamed peas, pickled beets and relishes.


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