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Ingredients
3 Cups frozen chopped broccoli
1 Tablespoon olive oil
1/4 Cup onion, chopped
2 Tablespoons all-purpose flour
1 1/2 Cups milk
3/4 Cup grated white cheese
1/2 Cup mushrooms, chopped
1 Tablespoon parsley, chopped
1/2 Teaspoon dried dill
1 (7 oz) Can of shredded pink salmon
1/4 Cup grated Parmesan cheese
Instructions
Preheat oven to 350�F. Steam broccoli until tender. Heat olive oil in a large skillet and saut� onion until soft and translucent. Remove the onion with a slotted spoon.
Stir the flour into the remaining oil in the skillet. When the mixture bubbles, add the milk and stir constantly to keep lumps from forming.
Add cheese, mushrooms, parsley and dill, and stir until the cheese has melted. Add the salmon, steamed broccoli and onion. Stir to mix then transfer to a lightly oiled 2 quart casserole dish. Sprinkle the Parmesan cheese on top and bake uncovered for 35 minutes or until the Parmesan is lightly browned.