Monday, June 16, 2014

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

2 comments:

Ann and Anne said...

Oh are you challenging us with this one Vicki ??? I'm not sure the family will co-operate !!!
Cheers Anne

vicki (skiourophile) said...

Hi Anne - I know you're always up for a challenge, but, personally, I have sworn never to open another tin of salmon again -- all those unidentifiable THINGS in it! Horrific!

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