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Nancy's Kitchen - Tried and Tested Recipes
Salmon Casserole

Salmon Casserole
Serves 12

28 oz canned salmon (drained, but remove any bones)
3 cups (12 oz) Cheddar cheese (grated)
14 slices bread (broken into pieces)
4 beaten eggs
2 cups mayonnaise
1 (12 oz) cream of mushroom soup
1 (12 oz) cream of celery soup
2 tbsp onion flakes
1 tsp dry mustard
1 tsp garlic salt
14 tsp pepper
4 oz sliced mushrooms

Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over
salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for 45 minutes to an hour, or until an inserted knife comes out clean.

TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time next day. If refrigerated and baked next day, bake 25 minutes before adding 1 1/2 cups cheese on top. Add cheese and continue baking until cheese melted and
casserole is bubbly.

TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with the reserved 1 1/2 cups Cheddar cheese and crushed potato chips during the last
15 minutes of baking time.
Betty in MS


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