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Salmon Vermouth Casserole

Yields10 Servings

Tested Recipe!

 16 oz canned salmon
 ½ cup sliced pimento stuffed olives
 2 cans cream of mushroom soup
 1 can cream of tomato soup
 ¼ cup tomato paste
 ½ cup dry Vermouth
 16 oz macaroni shells or elbow macaroni
 ¼ cup sherry
 Grated cheese
1

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

2

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

3

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ΒΌ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

Nutrition Facts

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