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This is a great recipe to use for a carry-in dinner or fix ahead family meal. Serve with a tossed salad. From the kitchen of Tona Thornburg Court, Bridgeton MO.
Preparation Time : 30
Cook Time : 60
Total Time : 90
2 (14 ounce) cans salmon, not drained but remove any bones
3cups grated cheddar cheese
12 -16slices bread, broken into pieces
4 beaten eggs
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
2tablespoons onion flakes
1teaspoon dry mustard
1teaspoon garlic salt
1⁄4 teaspoon pepper
1 (4 ounce) can 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 insterted 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.
TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with crushed potato chips during the last 15 minutes of baking.
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