This yummy casserole is one of our favorites. The only problem we have is finding the salmon. We live in the Seattle area and can usually find it at Bartells. We wait until they have a sale and then we buy a case.
1 – 14.75 oz. can pink salmon (drained and flaked)
1 – 14.5 oz. can green beans (drained)
1 Cup shredded Cheddar cheese
¼ Cup flour
½ Envelope onion soup powder
1 Can tomato soup
½ Cup milk
Cook at 450º
Put beans, salmon and cheese in a 2 ½ quart casserole dish. Sprinkle with the flour. Combine the tomato soup, milk and onion soup powder. Pour mix over the items in the casserole dish and gently mix. Put in the oven while you make the Herb Biscuits. (see below)
When the biscuits are mixed remove the casserole from the oven. Drop spoonfuls of the biscuit dough in a ring on top of the casserole. (There will be extra biscuit dough.) Put casserole back in the oven and cook for 25 minutes.
Use the extra dough to make drop biscuits. Drop by spoonfuls onto greased cookie sheet. Put in the oven with the casserole during the last 12 to 15 minutes of baking.
2 cups four
1-Tablespoon baking powder
½ teaspoon salt
½ teaspoon basil
¼ Cup olive oil
1 Cup milk
½ Cup shredded cheese
Combine dry ingredients in mixing bowl. Mix thoroughly. Add oil, milk and cheese. Stir just until ingredients are combined.