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Can I substitute Miracle Whip (or generic salad dressing) for mayonnaise in CASSEROLE recipes? I prefer MW because of the taste and lower fat content but the recipes usually state not to use low fat mayonnaise so that makes me a cautious of MW.
Mayonnaise and salad dressing are really two different creatures with very different flavors. Without seeing the actual recipe it would be hard to say if you could use them interchangeably.
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This is the TOH recipe in question ;Catch-Of-The-Day Casserole Recipe, looks yummy doesn't it?
Read reviews (1)
This super salmon recipe comes from my dear mother-in-law. She's one of the best cooks I know and one of the best mothers—a real gem. —Cathy Clugston, Cloverdale, Indiana
It sure does!!!
I think you could get away with salad dressing in this. It's just going to be a little sweeter & a little tangier but with only a half cup - it might not be bad.
The times that you need to be concerned about using "fat free mayonnaise" as compared to mayo with fat is when the oils in the mayoare taking the place of other oils that are normally called for in a recipe. For instance, if you are making a cake using mayo for added moisture, don't use a fat free mayo because the oil is needed to make the cake. You are wise to ask this question.... never assume one ingredient can take the place of another, especially if you are baking. In other recipes, such as the one in question here, you can usually use one for the other, only with a slight difference in taste, not in the composition of the dish.
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BeemaThe times that you need to be concerned about using "fat free mayonnaise" as compared to mayo with fat is when the oils in the mayoare taking the place of other oils that are normally called for in a recipe.
Thank you to all who have responded to this, my first post on TOH. I will be making this dish later this week and I'm convinced that mayo would be the better ingredient rather than Miracle Whip. Your responses have given me the knowledge base I need when deciding between the two creamy ingredients.
I read the recipe. Personally, I would use generic salad dressing, because, the pasta and salmon, for my taste, requires a little more vinegar than the blander mayo. I buy a restaurant brand of mayo at Sams, by the gallon. Whenever I use it for pasta or potato salad, I add vinegar a tad of sugar and a dish of salt, depending on the dish. By, the way, I wouldn't remove the bones from the salmon. It's adds far too much calcium to the dish, to discard it. It will never be noticed in the finished product.
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