Mildred’s Baked Omelet Casserole

With fall in full swing, many words that had gone on summer vacation will be coming to mind, with “baked” definitely being among them. Eager to reconnect readers with the lovely adjective, Mildred Lloyd-Henderson makes it the modifier for her omelet casserole submission.

The Point Breeze resident offers a nutrient-rich recipe that will generously serve four to six people. One taste will remind you that “delicious” is one of the most delightful words to utter and that “May I have more?” are among the best to hear.

Ingredients:

2 cans of red salmon

6 large shrimp

1 stick of butter

1 dozen eggs, beaten

1 can of carnation milk

2 cups of mozzarella cheese, shredded

1 can of mushroom stems and pieces, drained

1 large red onion, chopped finely

1 large green pepper, chopped finely

2 celery ribs, chopped finely

2 teaspoons of salt

1 teaspoon each of red pepper seeds, garlic powder and oregano

Directions:

Preheat oven to 325 degrees.

Remove the bones from the salmon, and save the liquid. Mash the salmon into small pieces, and chop the shrimp into similar chunks. Beat the eggs into the milk, and add the mixture to the seafood.

Place the butter, cheese, mushrooms, pepper, ribs, onion, and spices to a large bowl, mix well, and add the salmon liquid. Pour the mix into a greased, 4-quart round Pyrex dish, and bake for 25 minutes or until an inserted toothpick comes out smooth. ■