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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 2 (15 1/2 oz.) cans salmon, drained
- 2 c. fresh bread crumbs (4 slices white or whole wheat bread)
- 2 eggs
- 1 small onion, grated
- 1 (10 1/4 oz.) can condensed cream of celery soup
- 1/2 c. water
- 2 large lemons, cut into wedges
Method
- Generously grease 8 1/2 x 4 1/2-inch loaf pan.
- In medium bowl with fork, mix well salmon, bread crumbs, eggs, onion and 1/3 cup undiluted cream of celery soup.
- Spoon salmon mixture into loaf pan, press evenly into pan.
- Bake in 375° oven 50 to 55 minutes until knife inserted into center comes out clean.
- To serve, invert loaf into warm platter.
- In 1-quart saucepan over medium heat, heat remaining undiluted soup and water to boiling; pour over loaf serve with lemon wedges.
- Makes 8 servings, 245 calories per serving.
