Salmon Casserole Recipe

• 2 packages (10 ounces each) frozen broccoli spears, cooked and drained
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/4 cups heated milk
• 1 tablespoon dry sherry, optional
• 1 can (16 ounces) salmon, picked over and separated into chunks
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fine dry bread crumbs

Place cooked broccoli spears in a lightly buttered, shallow 1 1/2 quart baking dish. In a saucepan over medium low heat, melt butter; stir in flour, salt and pepper. Gradually add milk, stirring constantly until sauce mixture is smooth and thickened. Remove from heat; stir in sherry, if using. Top broccoli with the salmon chunks. Pour sauce over salmon. Combine Parmesan cheese and bread crumbs; sprinkle over sauce. Bake salmon casserole at 425° for 20 to 25 minutes, or until topping is golden brown and salmon casserole mixture is bubbly.
Salmon casserole recipe serves 4 to 6.