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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.Marilyn Kutzli, Clinton, Iowa Ingredients:
4 eggs, lightly beaten |
1/2 cup milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
2 cups soft bread cubes (about 2-1/2 slices) |
1 tablespoon minced parsley |
1 small onion, minced |
2 tablespoons butter, melted |
1/2 teaspoon lemon juice |
Directions:
1. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients.
2. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 50 minutes or until set. Let stand for 5 minutes before serving. Yield: 6-8 servings.
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