BACK Salmon and Crab Meat Casserole with Mushrooms
   
  2 pounds skinless salmon fillets
1 (7-ounce) can crab meat, drained
2 cups sliced fresh mushrooms
2 (10-ounce) cans cream of mushroom soup
1 soup can water
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
   
 

Spray the skillet lightly with nonstick cooking spray. Preheat the skillet over medium heat. Add the salmon and cook until brown on both sides. Add the crab meat and mushrooms. Mix the soup with the water in a bowl. Spread over the salmon. Sprinkle with the paprika, pepper and cheese. Cover, leaving the Redi-Temp™ valve open. Cook over medium heat until the valve whistles, about 10 minutes. Close the valve and simmer over low heat for 10 minutes longer. Sprinkle with the parsley.

Yield: 8 servings