Ruth Benson's Baked Salmon With Chiles and Cheddar |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Delicious and different, easy to make with pantry staples. Ingredients:
16 ounces salmon, drained, skin and bones discardeed |
4 ounces green chilies, drained |
10 3/4 ounces condensed cream of onion soup or 10 3/4 ounces cream of mushroom soup |
6 ounces tomato paste |
1 cup cheddar cheese, shredded |
1 tablespoon onion powder |
1 teaspoon minced garlic |
salt and pepper |
4 eggs, beaten |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 1 1/2 quart casserole, I use a 9 inch square pan.
3. In a large bowl mix all ingredients together, except for the eggs.
4. Fold in the beaten eggs.
5. Pour into prepared pan.
6. Bake uncovered for 1 hour or until firm.
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