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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I am posting my Mother's recipes that she cooked during my childhood. This casserole was one she would make when we had company for lunch, and is one of my favorites. I hope you enjoy it as much as I do. Ingredients:
1 (16 ounce) can salmon, cleaned and flaked |
2 tablespoons green peppers, chopped |
1 tablespoon onion, chopped |
1 (2 ounce) jar chopped pimiento |
1 (10 1/2 ounce) can cream of celery soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (4 ounce) can mushrooms, undrained |
1 (8 ounce) can peas, early june, undrained |
6 ounces chow mein noodles |
Directions:
1. Mix salmon, green pepper, onion, pimiento, cream of celery soup, cream of mushroom soup, mushrooms, and peas.
2. Turn into a buttered casserole dish.
3. Bake at 350 degrees Fahrenheit for 30 minutes.
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