This week we are opening cans, dumping them together, adding vermouth and calling it a casserole!
This is Salmon Vermouth Casserole!
AuthorRetroRuth
From 2-in-1 International Recipe Card Collection
Tested Recipe!
[cooked-sharing]
Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.
Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.
Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings
Ingredients
Directions
Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.
Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.
Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings
Notes
I haven’t taken a prep photo in a while, but I just had to share all these cans with you. It’s can-tastic!
So, Tom has been telling me that we might need to start a modern recipe testing site, based on some of the crazy stuff we have come across recently in magazines and on cans. Exhibit A: A lasagna with cream of mushroom soup in it. It might be good. Then again, it might be bland. Who knows?
I told him I have WAY too much stuff to do to start another site. Also, he needed to be quiet because I had to concentrate on ruining this casserole with olives and vermouth.
Gross. Just…gross.
In an unsurprising side-note, this smelled absolutely horrible. Until we added the booze. Then it smelled like booze.
Look at how much this made!!!! Who the heck is going to eat this much casserole? When it says it makes enough to feed 10 it isn’t kidding!
Browned and covered with cheese.
“How is it?”
“Ummmm…good?”
“Are you kidding me? Really?”
“I don’t know, actually. It has moments of being good, and then it has moments of olives.”
The Verdict: Moments of Olives
From The Tasting Notes –
This was a weird one. It was basically a booze-soaked tuna noodle casserole (you really couldn’t taste the salmon, so don’t bother with it if you make this), with some weird elements. First off, it made a crap-ton, so cut the recipe in half unless you want to freeze some for later, which is what we ended up doing. The olives bring nothing and taste funky, so they can be left out. After that, you are left with a very, very rich and smooth casserole that tastes a LOT like vermouth. It paired well with the Swiss cheese we put over the top, so that might clue you in to the flavor. Overall, this was surprisingly okay and bordered on good, but I wouldn’t make this again. However, I might add some cream of tomato soup to our normal tuna noodle casserole in the future, so this wasn’t a complete waste.
I have a ten year old bottle of Vermouth in the fridge and was hoping this would be the perfect vehicle cooking with it. Guess not.
I like Tom's t-shirts.
Oh, my…
The color is off putting to me.
So you put in both sherry and vermouth? I don’t care for vermouth myself, I would have used all sherry. And speaking of which, that is an essential element along with a bit of tomato in making Newburg sauce. The cream of mushroom soup here stands in for the actual cream. (Remember when Stouffers used to make a little package of lobster newburg, a nice little treat, sadly discontinued). So a sort-of newburg sauce with some kind of fish, pasta, and cheese doesn’t sound all that bad. The olives are unnecessary, back in this recipe’s heyday, olives were thrown into absolutely everything!
I’ve been reading you avidly, but am moved to comment because I have questions.
Is there a Campbell’s cream of tomato soup? In the regular line (which I think was the only one in the 70s) there is only condensed tomato soup.
Your picture has 3 cans of soup but the instructions have only 2, one the oddly worded “1 cans of cream…”
Do you have an entire set of the 2 in one international cards? They sound like a hoot.
Ha! Yeah, you might want to save that. And thanks for the compliment on Tom’s shirts!
I know. Weird, right?
Yep. It was alcohol-tastic!
Oh yeah! I guess it is like Newburg sauce. Good call!
Hi fluffy! Yeah, I made a typo in the recipe – it should be 2 cans of cream of mushroom soup. I have corrected it!
We used Campbell’s tomato bisque soup, which is darn close enough. 🙂
We DO have the entire set, and they are a serious hoot. We make a lot of cocktails from them for Vintage Cocktail Friday!
“Moments of Olives” would be a great title for a blog. Or garage band.
I like the idea of cream of tomato soup in a casserole, I’ve got a few standards that could benefit from that. So not a total loss! 😀
I LOVE that you froze some for later LOLOLOLOL! There is a great website based on what you’re talking about….weird modern recipes. It’s called Caker Cooking. And it’s Canadian! http://cakercooking.blogspot.com/
Just checked that site out. Hilarious! Love his writing style. And he makes some pretty disgusting things as well!!
Yes, JL, thanks for that site – some truly appalling, and funny, stuff there. (The Canned Penis Casserole was especially amusing.)
This is like some terrifying math. Cat food + Kraft dinner = alcoholism.
On the bright side, it would be good for a Mad Men Marathon.
I love vermouth, so this looked interesting. But that looks like way too much booze and not enough fish.
I have laughed at Tom’s reactions to these crimes against humanity for the last hour. I love this site!!