Camp Salmon Bake

"This recipe is adapted from on by John G. Ragsdale in his book Dutch Oven Cooking."
 
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Ready In:
45mins
Ingredients:
7
Serves:
8
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ingredients

  • 1 tablespoon olive oil
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (15 1/2 ounce) can salmon, drained and crumbled
  • 12 cup celery, chopped
  • 14 cup green olives, sliced
  • 14 teaspoon dill weed, dried
  • 10 biscuits, use your favoite recipe, and use as a crust to cover
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directions

  • Oil a 10" dutch oven with the olive oil.
  • Preheat your dutch oven to about 375 degrees. A light bed of coals to sit on and cover the lid moderately, and evenly.
  • As your oven heats combine soup, crumbled salmon, celery, olives, dill weed, and soy sauce.
  • Mix well and place in the bottom of your dutch oven.
  • Cover and cook for 15 minutes.
  • While this is cooking prepare your biscuit mix.
  • Remove lid and cover evenly with the prepared biscuit mix. Replace lid and cook an additional 15 minutes, or until the bread is golden brown.
  • Serve immediately and watch the smiles appear.

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RECIPE SUBMITTED BY

I live in Fairbanks, Alaska at the present, but will soon be traveling over the next year. I'm off to California first, then to the Dakotas, Arizona, Texas and finally back to California to settle down again. I'm a fifth generation Californian and sixteen generations West of the Mississippi. Some of my forefathers settled New Mexico under a commission from the King of Spain. Ranching and Rancho Cooking is a family heritage. I'm recently retired from the Operating Engineers and plan to spend my retirement catering for ranch events and branding calves. My trip to the Dakotas is to obtain a chuck wagon. Along the line I'll pick up a nice matched pair of work mules. It will be from this portable kitchen that I'll prepare and present the finest cowboy cooking anyone ever eats.
 
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