SALMON CASSEROLE WITH GREEN OLIVE SAUCE
1 (14.3 oz.) can pink salmon, 2/3 cup heavy cream, 2 slices sourdough bread, 1 large beaten egg, 3 tablespoons diced flat-leaf parsley, 3 tablespoons minced onions, 1/2 teaspoon fish bouillon, 1/4 teaspoon cayenne, 1/2 teaspoon chili powder, 1 (10.5 oz.) can cream celery soup, 1/3 cup evaporated milk. 1/2 cup pecans, roughly chopped.
Preheat oven to 375 degrees. Heavily grease and line a casserole dish, set aside. In a bowl crumble the bread add the milk and blend with a fork, add salmon and mix well. Add the egg, parsley, onions, bouillon, cayenne, and chili powder mix well. Pour into the casserole dish. Bake for 30-40 minutes. Remove from the oven evenly sprinkle the nuts on top.
1 (10.5 oz.) can cream mushroom soup, 1/4 cup chicken broth, 1 teaspoon hot sauce, 1 tablespoon olive juice, 12 sliced green pitted olives. Get out a saucepan, add all the ingredients into the pan, heat up. When the casserole comes out, the oven pour the sauce on top.