| Salmon & Lima Bean Casserole
1 pound of canned salmon
2 1/2 cups of potatoes
2 cups of lima beans
1 teaspoon of grated lemon rind
1/2 cup of cultured sour cream
2 tablespoons of butter
1/2 teaspoon of dry mustard
1 tablespoon of lemon juice
1/2 teaspoon of salt
Dash pepper
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Start your oven at 300ºF. Drain salmon, discard skin and bones. Place in 2 quart casserole. Melt butter, drain potatoes and lima beans and mix butter in with the drained vegetables. Arrange over salmon in the casserole. Stir mustard, lemon juice and rind, salt and pepper into sour cream. Pile on top and bake 30 minutes. Serves 4. |