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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.Billie Wilson, Murray, Kentucky Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1/4 cup milk |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1-1/2 cups frozen peas, thawed |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 jar (4 ounces) diced pimientos, drained |
1/4 cup finely chopped green pepper |
1 teaspoon finely chopped onion |
1/2 teaspoon celery seed |
1/4 teaspoon dried thyme |
Directions:
1. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare corn bread batter according to package direction; stir in the remaining ingredients. Spoon over salmon mixture.
2. Bake, uncovered, at 400° for 30-35 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 6-8 servings.
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