| | Directions | | Drain and flake salmon, saving liquid. Melt butter and blend in flour. Add liquid gradually and cook until thick and smooth, stirring constantly. Add Worcestershire and Tabasco sauces. Combine all ingredients except butter and crumbs; mix well. Place in a well-greased casserole dish. Combine butter and crumbs; sprinkle over casserole. Bake at 375° for about 20 minutes, until brown. Serves 6. |
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| Ingredients | | - |  | 1 pound canned salmon |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1 cup liquid (salmon liquid plus milk) |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 8 drops Tabasco sauce |
| - | | 2 cups small bread cubes |
| - | | 1 tablespoon grated onion |
| - | | 2 tablespoons chopped green pepper |
| - | | 1/4 teaspoon salt |
| - | | 2 chopped, hard-cooked eggs |
| - | | 2 tablespoons butter |
| - | | 1/2 cup dry bread crumbs |
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