Salmon Loaf (Marie J. Konzelman)

The salmon mixture can be assembled and pressed into the buttered baking dish up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 10-12 minutes or microwave on 50% power until warmed through. The white sauce should be stored separately and can be refrigerated for up to 3 days.