Ingredients

The following ingredients have 6 Servings
  • 2 Tbsps butter
  • 1 medium sweet onion (thinly sliced)
  • 1 rib Celery (diced)
  • 1.5 cups Cream of mushroom soup
  • 0.333 cup milk
  • 3 cups frozen Broccoli
  • 1 tsp dried Dill
  • 1 pinch dried thyme
  • 2 cups cooked Salmon (or haddock)
  • 1 cup Swiss cheese (shredded)
  • 0.5 cup Pine nuts
  • 6 sprigs fresh thyme
  • salt (to taste)
  • freshly ground Black pepper (to taste)

Instruction

  • Preheat oven to 400º F. Lightly grease 8x8 casserole dish or six individual casserole dishes.
  • Melt butter in a skillet over medium-high heat. Saute onion and celery until slightly softened, about 3 to 4 minutes. In a large saucepan combine soup, milk, onion, celery, broccoli, dill, thyme, and fish. Bring to a boil, stirring occasionally. Stir in cheese and pine nuts, stirring to combine and melt. Remove pan from heat.
  • Pour mixture in prepared casserole dish. Season with salt and pepper. Garnish with thyme sprigs. Bake for 30 minutes or until top is golden brown and bubbly. Serve