50+ Friends Club Cookbook
Fish and Shellfish

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Salmon and Green Olive Casserole

From the Kitchen of: Pat

This casserole, made from canned salmon, has enough distinction to star at a buffet.

2	Tbsp.	chopped Shallots or Green Onions
1/4	c.	Butter
1/4	c.	Flour
		freshly ground Pepper
1	16 oz can	Salmon
1 3/4	c.	Light Cream
1/2	c.	diced Green Olives
2	tsp.	Dill Weed
		Salt
1/4	c.	Bread Crumbs
1	Tbsp.	Butter, melted

• Saute shallots or green onions in butter until wilted. Stir in flour and about 2 grindings of the pepper mill.
• Drain salmon, reserving liquid. Add enough light cream to salmon liquid to make 2 cups; stir into flour mixture.
• Cook, stirring, until thick and smooth.
• Add olives, dill weed, and salt, break into large pieces and place in a 1 qt. casserole. Pour in the sauce, turn 2 or 3 times with fork to mix and sprinkle top with the crumbs that have been mixed with the butter.
• Before serving, heat in hot oven (400 degrees) for 15 minutes or until hot and brown on top.
• Makes 6 servings.