Salmon Casserole
Servings
6 Servings
Ingredients
- 1 green or red bell pepper seeded, veins removed, diced
- 2 celery stalks minced
- 1 large vidalia onion minced
- 2 6-ounce cans salmon, drained
- 2 cups mayonnaise
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 cups seasoned bread crumbs divided
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
Instructions
Preparation
- Preheat oven to 350 degrees F. Lightly spray 2-quart baking dish with non-stick cooking spray.
- In a large mixing bowl place bell pepper, celery, onion, salmon, mayonnaise, Worcestershire sauce, 1 cup bread crumbs, salt and pepper. Mix well.
- Transfer mixture to prepared dish.
- Sprinkle remaining 1/2 cup bread crumbs on top.
- Bake, uncovered, at 350 degrees for 45 minutes.
- Scoop out onto plates and serve.
- Contributed by: Quick & Kosher, JAMIE GELLER
Hi Amelia. As simple Google search should show many different sub suggestions for typical mayo. Take a look.
https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=egg%20and%20dairy%20free%20mayonnaise
Hi Amelia – I am sorry I’m sure it’s hard to work around an egg (and dairy) allergy. Go-to mayonnaise substitutes aside from the obvious soy mayonnaise include plain low fat or regular yogurt, whipped cream cheese and low fat or regular sour cream. Which obviously wouldn’t work in your case. I would recommend a creamy (non-dairy, egg free) salad dressing or Italian dressing or olive oil but then you will need to up some of the seasoning for added flavor.
yum – I hope the kids will like this.
We used to make this recipe and loved it, but then our son was diagnosed with an egg (and dairy) allergy. We don’t like the vegan mayo, so we stopped making this.
Do you have any suggestions on what we can use to replace the mayo in this recipe.