Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (2024)

Table of Contents
Ingredients Directions The Verdict: Moments of Olives Submit a Comment

by RetroRuth | Oct 1, 2014 | Casserole, Fish, Main Dishes | 15 comments

This week we are opening cans, dumping them together, adding vermouth and calling it a casserole!

This is Salmon Vermouth Casserole!

Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (2)AuthorRetroRuth
Rating

Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (3)

From 2-in-1 International Recipe Card Collection

Tested Recipe!

16 oz canned salmon

½ cup sliced pimento stuffed olives

2 cans cream of mushroom soup

1 can cream of tomato soupor tomato bisque soup

¼ cup tomato paste

½ cup dry Vermouth

16 oz macaroni shells or elbow macaroni

¼ cup sherry

Grated cheese

1

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

2

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

3

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

CategoryAlcoholic, Casserole, Main Dish, SeafoodCooking MethodBakeTags#creamofmushroomsoup, #creamoftomatosoup, #dryvermouth, #elbowmacaroni, #macaroni, #salmon, #sherry, #stuffedgreenolives

Ingredients

16 oz canned salmon

½ cup sliced pimento stuffed olives

2 cans cream of mushroom soup

See Also
Ina Garten's Lemon Bars - Something Swanky Dessert RecipesRustic Grilled Bavette Steak Salad Recipe | Kita Roberts GirlCarnivore.comThe Best Bourbon co*cktail Recipes, From Undeniable Classics to New Twists16 Recipes to Make at Home for a Taste of Thomas Keller

1 can cream of tomato soupor tomato bisque soup

¼ cup tomato paste

½ cup dry Vermouth

16 oz macaroni shells or elbow macaroni

¼ cup sherry

Grated cheese

Directions

1

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

2

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

3

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

Salmon Vermouth Casserole

IngredientsDirections

I haven’t taken a prep photo in a while, but I just had to share all these cans with you. It’s can-tastic!

So, Tom has been telling me that we might need to start a modern recipe testing site, based on some of the crazy stuff we have come across recently in magazines and on cans. Exhibit A: A lasagna with cream of mushroom soup in it. It might be good. Then again, it might be bland. Who knows?

I told him I have WAY too much stuff to do to start another site. Also, he needed to be quiet because I had to concentrate on ruining this casserole with olives and vermouth.

Gross. Just…gross.

In an unsurprising side-note, this smelled absolutely horrible. Until we added the booze. Then it smelled like booze.

Look at how much this made!!!! Who the heck is going to eat this much casserole? When it says it makes enough to feed 10 it isn’t kidding!

Browned and covered with cheese.

“How is it?”

“Ummmm…good?”

“Are you kidding me? Really?”

“I don’t know, actually. It has moments of being good, and then it has moments of olives.”

See Also
Smith and Kearns co*cktail Recipe

The Verdict: Moments of Olives

From The Tasting Notes –

This was a weird one. It was basically a booze-soaked tuna noodle casserole (you really couldn’t taste the salmon, so don’t bother with it if you make this), with some weird elements. First off, it made a crap-ton, so cut the recipe in half unless you want to freeze some for later, which is what we ended up doing. The olives bring nothing and taste funky, so they can be left out. After that, you are left with a very, very rich and smooth casserole that tastes a LOT like vermouth. It paired well with the Swiss cheese we put over the top, so that might clue you in to the flavor. Overall, this was surprisingly okay and bordered on good, but I wouldn’t make this again. However, I might add some cream of tomato soup to our normal tuna noodle casserole in the future, so this wasn’t a complete waste.

  1. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (12)

    Monika Pickleson October 1, 2014 at 12:25 pm

    I have a ten year old bottle of Vermouth in the fridge and was hoping this would be the perfect vehicle cooking with it. Guess not.
    I like Tom's t-shirts.

  2. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (13)

    Miaon October 1, 2014 at 10:33 am

    Oh, my…

    The color is off putting to me.

  3. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (14)

    Lassieon October 1, 2014 at 11:19 am

    So you put in both sherry and vermouth? I don’t care for vermouth myself, I would have used all sherry. And speaking of which, that is an essential element along with a bit of tomato in making Newburg sauce. The cream of mushroom soup here stands in for the actual cream. (Remember when Stouffers used to make a little package of lobster newburg, a nice little treat, sadly discontinued). So a sort-of newburg sauce with some kind of fish, pasta, and cheese doesn’t sound all that bad. The olives are unnecessary, back in this recipe’s heyday, olives were thrown into absolutely everything!

  4. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (15)

    fluffyon October 1, 2014 at 11:37 am

    I’ve been reading you avidly, but am moved to comment because I have questions.
    Is there a Campbell’s cream of tomato soup? In the regular line (which I think was the only one in the 70s) there is only condensed tomato soup.
    Your picture has 3 cans of soup but the instructions have only 2, one the oddly worded “1 cans of cream…”
    Do you have an entire set of the 2 in one international cards? They sound like a hoot.

  5. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (16)

    RetroRuthon October 1, 2014 at 2:26 pm

    Ha! Yeah, you might want to save that. And thanks for the compliment on Tom’s shirts!

  6. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (17)

    RetroRuthon October 1, 2014 at 2:26 pm

    I know. Weird, right?

  7. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (18)

    RetroRuthon October 1, 2014 at 2:28 pm

    Yep. It was alcohol-tastic!

    Oh yeah! I guess it is like Newburg sauce. Good call!

  8. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (19)

    RetroRuthon October 1, 2014 at 2:30 pm

    Hi fluffy! Yeah, I made a typo in the recipe – it should be 2 cans of cream of mushroom soup. I have corrected it!

    We used Campbell’s tomato bisque soup, which is darn close enough. 🙂

    We DO have the entire set, and they are a serious hoot. We make a lot of co*cktails from them for Vintage co*cktail Friday!

  9. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (20)

    Erica Retrochefon October 1, 2014 at 2:52 pm

    “Moments of Olives” would be a great title for a blog. Or garage band.

    I like the idea of cream of tomato soup in a casserole, I’ve got a few standards that could benefit from that. So not a total loss! 😀

  10. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (21)

    Jenée Libbyon October 1, 2014 at 5:16 pm

    I LOVE that you froze some for later LOLOLOLOL! There is a great website based on what you’re talking about….weird modern recipes. It’s called Caker Cooking. And it’s Canadian! http://cakercooking.blogspot.com/

  11. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (22)

    CATon October 1, 2014 at 6:37 pm

    Just checked that site out. Hilarious! Love his writing style. And he makes some pretty disgusting things as well!!

  12. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (23)

    Susanon October 2, 2014 at 12:09 pm

    Yes, JL, thanks for that site – some truly appalling, and funny, stuff there. (The Canned Penis Casserole was especially amusing.)

  13. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (24)

    kittentoeson October 4, 2014 at 3:02 pm

    This is like some terrifying math. Cat food + Kraft dinner = alcoholism.

    On the bright side, it would be good for a Mad Men Marathon.

  14. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (25)

    Silvercaton October 7, 2014 at 11:39 pm

    I love vermouth, so this looked interesting. But that looks like way too much booze and not enough fish.

  15. Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (26)

    Johnon January 3, 2019 at 3:33 pm

    I have laughed at Tom’s reactions to these crimes against humanity for the last hour. I love this site!!

Submit a Comment

You must be logged in to post a comment.

Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test - Mid-Century Menu (2024)
Top Articles
Slab Galette with Swiss Chard and Gruyère Recipe on Food52
[PDF] McGill Exercises versus Conventional Exercises in Chronic Low Back Pain | Semantic Scholar
Homes to rent: Athens - Center | Spitogatos
Apartments to rent: Chalandri (Athens - North) | Spitogatos
Latest Posts
Dr. Stu McGill's 10 Best Habits For a Healthy Back — Fitness Made Clear
Crispy mushroom shawarma | Jamie Oliver recipes
Article information

Author: Amb. Frankie Simonis

Last Updated:

Views: 6000

Rating: 4.6 / 5 (76 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Amb. Frankie Simonis

Birthday: 1998-02-19

Address: 64841 Delmar Isle, North Wiley, OR 74073

Phone: +17844167847676

Job: Forward IT Agent

Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance

Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.