Title: Salmon Supreme with Wild Rice Recipe
Categories: Rice Fish Salmon
Yield: 6 Servings

1	cn	Red salmon; (15 1/2-oz.)
1	cn	Cream chicken soup; (10
1/4		-oz )
1/2	c	Sour cream
5	tb	Minced dry onion flakes
1/2	ts	Dried dill weed; not dill
		Seed
1/2	ts	Salt
1/4	ts	Pepper
3	c	Cooked wild rice
1	pk	Frozen asparagus; or
		Fresh
1	c	Grated medium cheddar
		Cheese

Drain salmon, reserving liquid. Bone and flake finely. Heat soup, salmon liquid, sour cream, onion, seasonings and wild rice. Fold in salmon. Turn into greased shallow 2-qt. baking dish. Pre-bake 15-20 minutes in 350OF oven. In the meantime, cook asparagus until tender, but still green; drain. Remove casserole from oven; arrange asparagus over salmon mixture. . Sprinkle with grated cheese and bake uncovered for about 30 minutes more in a 350'F oven until hot and bubbly. Garnish with fresh parsley. This recipe can be prepared ahead of time and refrigerated. Left-overs re-heat beautifully in the microwave or on top of the stove.

YIELD: 6-8 Servings

STAN & ROSE SKOE

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98

Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a

From: Barb At Pk

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