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Salmon & Mushroom Casserole

1/2 pound of mushrooms
1/4 cup of butter
1/4 cup of flour
2 cups of light cream
2 cups of cooked salmon
2 tablespoons of chopped pimiento
Salt and freshly ground black pepper to taste
1/4 cup of buttered bread crumbs

Clean the mushrooms and chop coarsely. Melt the butter and cook the mushrooms in it for five minutes. Add the flour and stir to blend well. Add cream and cook, stirring constantly, until thickened. Add the salmon and pimiento and season to taste. Pour into a 2 quart casserole and cover with buttered crumbs. Bake at 375ºF oven for 20 minutes or until golden brown. Serves 4

 

 

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