I'd say 4.5 stars. This was very, very good. I admit that I made a few minor changes, but well within the boundaries of the original recipe.
First, I added about half a cup of cheese (sharp cheddar, 1c. total) to the mix before baking. Could not find a small 6oz can of boneless, skinless salmon for the life of me, so I went ahead with the larger size and took out the large and stiff bones, and used a good 3/4 of the can. Also, we have an onion allergy in the house, but they can have dried minced, so I used a touch of that instead. Also, used 2 (7oz) boxes of regular Kraft Mac and cheese, it's what was in the pantry.
So, the other changes made were to the topping. I had read that with the breadcrumbs, it could still be dry and powdery, and I've had that with other recipes. Someone else had recommended a cheese topping of some sort, so I combined them and came up with the best of both worlds. I sprinkled Italian seasoned bread crumbs over the top, just enough to cover, and dotted with butter, as per the recipe. Then I tossed another half cup of the cheddar on top. It came out wonderfully. There wasn't any of the powdery dust left, it adhered to the cheese or was mositened by the butter or both. Will most definitely make again. May use baked, frozen salmon next time, just to change it up.
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I'd say 4.5 stars. This was very, very good. I admit that I made a few minor changes, but...