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Salmon Casserole with Mimosa Sauce

1 3/4 cups milk
1 10 1/2-ounce can cream of mushroom soup
1 1/2 cups Swiss cheese diced natural
2 tablespoons margarine
Salt to taste
1 1/2 cups bread crumb soft
1/4 cup pimiento minced
1/3 cup onion minced
1 16-ounce can salmon drained, boned, and flaked
3 eggs well-beaten
3 cups macaroni cooked small or noodles, drained

1 tablespoon margarine
1 tablespoon flour
1 cup milk
1/2 teaspoon cream style horseradish
1/2 teaspoon lemon juice fresh
2 eggs hard-cooked

Heat oven to 350 F. In a saucepan mix together milk, mushroom soup,
and diced cheese with margarine and salt to taste. Cook until thick
over medium heat. Stir in bread crumbs, pimiento, onion, and salmon.
Fold in eggs and macaroni or noodles. Pour into a greased 8-inch
square casserole. Set in a larger pan filled with 1 inch boiling
water and bake for 1 hour or until a knife inserted in center comes
out clean. Serve with the following Egg Sauce Mimosa.

Melt margarine in a small saucepan. Add flour, stirring for 3
minutes. Stir in milk and cook over medium heat until sauce is
smooth and thickened, about 5 minutes. Stir in horseradish and
lemon juice. Reserve 1 egg yolk; chop remaining eggs and add to
sauce. When ready to serve, press reserved egg yolk through a sieve
and sprinkle on top of sauce.

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