Another classic Deanna, I have no idea where she found this recipe, but this will always be a regular meal in our house. We usually have it with roasted potatoes and a bunch of vegetables – tonight it was with beets and green beans. If I have old cheddar handy, that’s my first choice, but tonight – for example – I had some leftover jalapeno Jack cheese from burritos that I’d made, this went into the pie, and then I had a wee bit off mozzarella for the top, which I finished off with a sprinkling of Parmesan – and it was great.
**Update November 2018 – I replaced the 2 cups bread crumbs with 1 cup of almond flour and added an extra egg. Gluten-free and just as tasty!**
1, 418 g can of salmon – drained, with the juices reserved in a 1 cup measuring cup
2 c. fresh bread crumbs
3/4 c. grated cheese – your choice
1 small onion, finely chopped – about 1 cup
1 c. milk – I use (Mom used) the salmon juice and then top up the 1 cup measure with milk
2 T. butter
salt and pepper to taste
extra grated cheese for the top
Preheat the oven to 350 and spray a 9-inch Pyrex pie plate. Put the bread crumbs in a medium-sized bowl and then in a small saucepan, gently heat the milk/salmon juice and the butter until it just wants to boil.
Pour the milk mixture over the breadcrumbs, give it a stir, then add the remaining ingredients and mix well.
Smooth the mixture into the prepared pie plate and top with grated cheese, if you’re using. Bake for about 45 minutes.