I’m one of those shoppers who sometimes buys on the spur of the moment. And if you’re anything like me, you know how easy it is to get a stockpile of canned goods in the pantry.
Right now, we probably have at least a half-dozen cans of kidney beans as well as that many ones of green beans on the shelf. There also is a good supply of canned soups, mushrooms, tomato sauce and the like.
Another staple that I like to have on hand is canned seafood such as tuna and salmon. Both are excellent on sandwiches, but my favorite way to use them is in casseroles.
While checking things out the other day, I came across some canned salmon and went in search of a recipe in which to use it. What caught my attention was the following hotdish recipe in a northwestern Minnesota church cookbook. The recipe also contained canned whole-kernel corn, which is another one of the things we like to keep on hand.
Salmon Noodle Hotdish
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 14¾-ounce can salmon
1 15¼-ounce can corn
2 cups cooked noodles
1 teaspoon lemon juice
Salt and pepper
1 cup crushed crackers (or bread crumbs)
Make white sauce of butter, milk and flour. Add to rest of ingredients, put in greased casserole with crumbs on top. Bake for 30 minutes at 350 degrees.