Salmon Puff
Yield
4 servingsPrep
15 minCook
15 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
canned salmon
|
|
| 2 | cups |
croutons
seasoned |
|
| 2 | cups |
cheddar cheese
grated, divided |
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
canned salmon
|
|
| 473 | ml |
croutons
seasoned |
|
| 473 | ml |
cheddar cheese
grated, divided |
|
| 4 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 1 | x |
paprika
|
*
|
Directions
Drain and flake salmon.
Remove backbone and discard.
Place 1 cup croutons in 2-quart microwave-safe casserole.
Sprinkle 1 cup salmon and 1 cup cheese over croutons.
Repeat layers of croutons and salmon.
Beat eggs, and blend in milk, Worcestershire sauce, dry mustard and salt.
Pour over salmon mixture.
Refrigerate, covered overnight or several hours.
Remove cover and microwave on high 8 to 10 minutes, or until just set.
Sprinkle remaining cheese and paprika over top.
Microwave at 70 percent 2 to 4 minutes, or until cheese is melted and starts to brown.
Allow to stand 5 minutes.
