Ingredients
415g tin red salmon
drained
125g tin corn
drained
1 cup celery
diced
1 chicken noodle soup mix
1 cup milk
1 tsp cornflour
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 baking dish
- 1 saucepan
Instructions
- 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.
- Pour saucepan contents into the baking dish and mix through the salmon mix well.
- Place in oven for 30 minutes.
- Remove and serve.
Notes
Tip
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.
Variation
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.
