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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
2 (14 ounce) cans salmon, not drained but remove any bones |
3 cups grated cheddar cheese |
12 -16 slices bread, broken into pieces |
4 beaten eggs |
2 cups mayonnaise |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
2 tablespoons onion flakes |
1 teaspoon dry mustard |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
1 (4 ounce) can sliced mushrooms |
Directions:
1. 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.
2. TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.
3. 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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