Salmon Casserole

Makes 4 to 6 servings

Salmon is a great source of protein and omega-3 fatty acids. I also add wheat germ and brewer's yeast to this recipe, both of which contain a lot of complex B vitamins. The nice thing about this casserole is that it freezes beautifully. It will keep for 2 days in the refrigerator or up to 1 month in the freezer.

16 ounce can salmon, drained
3 cups plain dry bread crumbs
1/4 cup chopped carrots
1/4 cup chopped fresh parsley, or 1 1/3 tablespoons parsley flakes
2 tablespoons brewer's yeast
2 tablespoons plain wheat germ
3 eggs, beaten
1/2 cup milk
1/4 cup corn oil
2 tablespoons fish flakes

1. Preheat the oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.

2. In a large mixing bowl, add the drained salmon, bread crumbs, carrots, parsley, brewer's yeast, and wheat germ and mix very well.

3. Add the eggs, milk, and corn oil and blend well.

4. Spread the mixture in the loaf pan and sprinkle the fish flakes on top.

5. Bake for 45 minutes to 1 hour or until a knife inserted into the center comes out clean. Let cool and serve.

Variation: Anchovy paste can be used to flavor any fish dish, stew, or soup. A little bit goes  a long way.





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