- 415g tin red salmon, drained
- 125g tin corn, drained
- 1 cup celery, diced
- 1 packet chicken noodle soup mix
- 1 cup milk
- 1 tsp cornflour
Preheat oven to 190’C.
In a baking dish, combine salmon, corn and celery.
In a saucepan, heat the milk over medium heat and add soup mix and sprinkle over cornflour, stir over heat until it starts to thicken, about 5 minutes.
Pour saucepan contents into the baking dish and mix through the salmon mix well.
Place in oven for 30 minutes. Remove and serve.
- The chicken noodle soup makes this quite salty, so if you can find a soup mix that is salt-free or salt-reduced it may bring improved results.
- If you do find this too salty, mash 1 kg of potatoes and mix through. Make into rissoles by shaping into rissole shape and rolling in breadcrumbs and pan frying for 3-4 minutes on each side over medium heat.
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This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.