Salmon Loaf

Name: Salmon Loaf
Ingredients: 2 (15 1/2 oz.) cans salmon, drained; 2 c. fresh bread crumbs (4 slices white or whole wheat bread); 2 eggs; 1 small onion, grated; 1 (10 1/4 oz.) can condensed cream of celery soup; 1/2 c. water; 2 large lemons, cut into wedges

7 ingredients

7 steps

Ingredients

2 (15 1/2 oz.) cans salmon, drained
2 c. fresh bread crumbs (4 slices white or whole wheat bread)
2 eggs
1 small onion, grated
1 (10 1/4 oz.) can condensed cream of celery soup
1/2 c. water
2 large lemons, cut into wedges

Directions

1

Generously grease 8 1/2 x 4 1/2-inch loaf pan.
2

In medium bowl with fork, mix well salmon, bread crumbs, eggs, onion and 1/3 cup undiluted cream of celery soup.
3

Spoon salmon mixture into loaf pan, press evenly into pan.
4

Bake in 375° oven 50 to 55 minutes until knife inserted into center comes out clean.
5

To serve, invert loaf into warm platter.
6

In 1-quart saucepan over medium heat, heat remaining undiluted soup and water to boiling; pour over loaf serve with lemon wedges.
7

Makes 8 servings, 245 calories per serving.