AuthorRetroRuth
Rating
 

From 2-in-1 International Recipe Card Collection

Tested Recipe!

ShareTweetSaveShare

 16 oz canned salmon
 ½ cup sliced pimento stuffed olives
 2 cans cream of mushroom soup
 1 can cream of tomato soupor tomato bisque soup
 ¼ cup tomato paste
 ½ cup dry Vermouth
 16 oz macaroni shells or elbow macaroni
 ¼ cup sherry
 Grated cheese

1

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

2

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

3

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

Ingredients

 16 oz canned salmon
 ½ cup sliced pimento stuffed olives
 2 cans cream of mushroom soup
 1 can cream of tomato soupor tomato bisque soup
 ¼ cup tomato paste
 ½ cup dry Vermouth
 16 oz macaroni shells or elbow macaroni
 ¼ cup sherry
 Grated cheese

Directions

1

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

2

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

3

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

Salmon Vermouth Casserole

  |