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Salmon Ball Casserole: Submitted by: cheryl | Date Added: 20 Nov 2010
Listed in: Fish / Canned Ingredients

2, 7 3/4 oz (2, 220 g) cans salmon
1/2 cup (125 ml) long grain rice
1/2 cup (125 ml) grated carrot
1/4 cup (50 ml) chopped onion
1 egg
1/2 tsp (2ml) salt
1/8 tsp (o.5 ml) pepper
10 oz (284 ml) can cream of mushroom soup
1/2 cup (125 ml) water

Cooking Instructions

Put the salmon and juice in a medium sized bowl.
Remove the skin and the round bones.
Add the rice, carrot, onion, egg, salt and pepper.
Mix well and then shape into balls.
Place the balls in a casserole leaving room for expansion.
(16 balls are just right for 9 x9 inch (23 x 23 cm) dish).
Mix soup and water together and pour over the balls.
Bake covered in oven at 350F (180C) for about 1 hour.
Serves 5 to 6.

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