Harvest Salmon Casserole

Harvest Salmon Casserole
This is not dairy or egg free.
Serves 8

Cook about 1 pound of bacon in a medium sized skillet over medium heat until it is done. Break the pieces into 1" bites (this could be done before cooking with a pair if kitchen scissors.) Sprinkle the bacon across the bottom of a 9"x13"x2" pan.

Sprinkle about 1 cup flaked and boned smoked salmon over the bacon.

Cook 1 whole sweet onion, chopped, in about 2 tablespoons of the bacon drippings over medium heat in the same skillet as the bacon. If you have fresh herbs on hand, add about 2 tablespoons chopped fresh herbs. I had basil, lemon thyme, oregano and chives. When the onions are cooked to translucent and just beginning to brown, pour them over the bacon.

Cook about 2 cups fresh sliced mushrooms in about 2 tablespoons bacon drippings in the skillet as before. Season lightly with lemon pepper. When they are cooked, put them over the onions in the baking dish.

In a large mixing bowl with an electric mixer on medium-low speed, mix 8 eggs with about 1/3 cup half and half. Add 2-8 ounce packages of cream cheese, 2 cups shredded zucchini (drained), 1/2 cup shredded Parmesan or asagio cheese, and about 1/2 tablespoon seasoning salt. Mix well and pour over the meat and veggies in the baking pan.

Bake the casserole in a 350 F oven for about 30 minutes, or until it is just setting up, then sprinkle about 1 cup of shredded Monterey Jack cheese over the casserole. Continue baking the casserole for about 10 more minutes or until it is set up and can be pierced with a knife and come out clean. If possible, let the casserole rest about 5 minutes before serving.

Enjoy!

PS: This would work just as well with cooked cubed chicken, turkey, sausage, etc. or even no extra meat at all. You could even leave out the bacon and add cooked broccoli and make it entirely meatless.

CSharron Long, Adams Media Corp, all rights reserved.