There’s something incredibly comforting about tucking into a casserole after a long day. It warms you from the inside out, wrapping you in a blanket of creamy, hearty flavors. And when you bring salmon and sour cream into the mix, you know you’re in for a real treat. This recipe for Salmon Casserole Baked in Sour Cream is one of my absolute favorites, and I can’t wait to share it with you. This dish is a delightful fusion of the warm, comforting nature of a casserole, and the rich, hearty flavors of salmon and sour cream. Originating from the classic American comfort food tradition, it’s a recipe that’s been passed down through generations, each adding their own little twist along the way. The sour cream adds a tangy depth to the dish, beautifully offsetting the rich, oily salmon. The onion provides a crunchy contrast, while the dill gives it a fresh, herby edge. One of the things I love most about this recipe is its simplicity. It doesn’t require any fancy techniques or hard-to-find ingredients. All you need is good-quality salmon, some sour cream, and a few pantry staples. But don’t let its simplicity fool you. This dish is packed full of flavor and is sure to impress at any dinner table. So, whether you’re new to cooking or a seasoned pro, I encourage you to give this comforting Salmon Casserole Baked in Sour Cream a try. I promise, it’ll become a new favorite in your home, just like it is in mine.
Ingredients
- 1 (1 lb.) can salmon, drained and juice reserved
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- pepper to taste
- 1 c. sour cream
- 1/2 tsp. dry dill weed
- 1 medium onion, thinly sliced
- 1 Tbsp. chopped parsley
Baking Instructions
- Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
- Mix to smooth sauce.
- Break salmon in large chunks; place in greased 1-quart casserole.
- Pour sour cream sauce over salmon.
- Spread with onion; sprinkle with parsley.
- Cover and bake at 350° for 30 minutes.
- Yields 4 servings.
Calorie: 500
Total cooking time: 45 minutes
Difficulty level: Easy
The Great Salmon Casserole Quest
There I was, standing in my kitchen, armed with my trusty spatula and a gleaming can of salmon, ready to embark on a culinary journey. Okay, journey might be a bit grandiose – we won’t be scaling mountains or diving into deep seas – but it’s a quest nonetheless. A quest to create the ultimate Salmon Casserole Baked in Sour Cream.
The Gathering of Ingredients
The shopping list for this dish is filled with the stuff of legends: 1 (1 lb.) can salmon, 1 Tbsp. lemon juice, 1/2 tsp. salt, pepper to taste, 1 c. sour cream, 1/2 tsp. dry dill weed, 1 medium onion, and 1 Tbsp. chopped parsley. I felt like a wizard concocting a powerful potion as I laid out the ingredients on my kitchen counter. The onion, in particular, stared back at me defiantly. Clearly, it had no idea what was coming.
The Concoction of the Sauce
The first step in our epic saga involves the creation of a smooth sauce. This involved placing the liquid from the salmon can into a mixing bowl. I must confess, pouring out the juice felt like a betrayal to the salmon. But sacrifices must be made in the name of culinary excellence.
To this briny brew, I added the lemon juice, salt, pepper, sour cream, and dill weed. As I mixed them together, I couldn’t help but chuckle at the absurdity of it all. It’s not every day that you find yourself stirring a bowl of fish juice and sour cream. But the result was a surprisingly smooth and delectable sauce that smelled fantastic.
The Assembly of the Casserole
Up next was the breaking of the salmon into large chunks. Let me tell you, there’s something oddly satisfying about breaking a can of salmon into chunks. It’s like playing with play-dough, but the play-dough is fish and you get to eat it later.
Once the salmon was appropriately chunked, I placed it into a greased 1-quart casserole dish. Then came the crowning moment: pouring the sour cream sauce over the salmon. I felt like a painter creating a masterpiece, each pour adding another layer of flavor to my canvas.
Now, remember that onion from earlier? It was time for its moment of glory. I spread the thinly sliced onion over the top of the casserole, followed by a sprinkle of chopped parsley. It was like adding the final touch to a delicious edible piece of art.
The Baking of the Casserole
The final step was to bake the casserole at 350° for 30 minutes. As the oven hummed, I found myself smiling at the anticipation of the meal to come. The air in the kitchen filled with the mouth-watering aroma of salmon, lemon, and dill, making the waiting game even harder.
The Feasting
The timer dinged and I pulled the casserole out of the oven. It looked glorious. The onion and parsley had created a golden-brown crust on top. I served it up and took a bite. It was a symphony of flavors – the tangy lemon juice, the creamy sour cream, the punchy dill, and the flaky salmon all dancing together in perfect harmony.
All in all, the Great Salmon Casserole Quest was a success. It wasn’t without its laughable moments, but that’s what made it fun. After all, cooking is about more than just following a recipe. It’s about creating, experimenting, and sometimes, breaking a can of salmon into chunks just because you can.
