So-o-o Good Salmon Casserole


1 pound salmon fillet, poached or baked OR
1 can salmon, drained salt & pepper to taste
1/2 teaspoon granulated garlic
1 Tablespoon butter OR oil of your choice
1 small onion, medium chop
1/2 red bell pepper, medium chop
2 celery ribs, medium chop
1 ear fresh corn, cut off cob
1 teaspoon dried dill
1 Tablespoon sherry, optional
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
7 slices wheat bread, toasted & torn into medium size pieces
5 eggs
1 cup cream OR half & half OR milk OR evaporated milk
pinch of nutmeg


Season the salmon and either poach in simmering water or bake on cookie sheet in 350°F oven until fish flakes easily with a fork (approximately 5-10 minutes depending on thickness of fillets). Once fish is done place it in separate bowl, pick for any bones, let cool and flake. Butter a 2 quart shallow casserole dish.

Heat a medium skillet, add butter, vegetables and dried dill. Sauté for 5-8 minutes. Add sherry and let reduce completely. Let vegetables cool down.

Place single layer of broken toast pieces in bottom of buttered casserole dish. Sprinkle with 1/2 of both cheeses. Top this with salmon, then vegetables, remaining cheese and top off with rest of toast pieces. In medium bowl make custard by beating eggs and cream. Season this mixture with salt and pepper and nutmeg. Pour egg custard over salmon casserole and let set in refrigerator for at least 2 hours and up to overnight. Bake in preheated 350°F oven for 50 minutes or until a knife inserted in the center comes out clean. Let set 5 minutes before serving.
Serves 4-6

Adapted from "LaBelle Cuisine" by Patti LaBelle with Laura B. Randolph