|Browned breadcrumbs||2 Cup (32 tbs)|
|Red salmon||14 Ounce (2 Tins, 7 Ounce Each)|
|Hard cooked eggs||2|
|Shredded nippy cheddar cheese||1 Cup (16 tbs)|
|White sauce||2 Cup (32 tbs)|
|Margarine||4 Tablespoon (Fleischmann's)|
|Milk||2 Cup (32 tbs)|
Preheat oven to 325°.
In a heavy casserole oven dish assemble this way: 1/2 cup browned crumbs in bottom of'dish.
In a separate dish mix the white sauce with medium chunks of salmon and the two chopped boiled eggs, plus the 2 tbsp.
After mixing gently pour half of white sauce mixture in the casserole dish.
Now add a fairly large portion of browned crumbs for the next layer, saving enough for the top of the casserole.
Pour on remaining white sauce mix.
Top with the remaining bread crumbs and add the cup of shredded nippy cheddar cheese.
Casserole should remain in the oven until top is crispy approx. 1 hour.
Decorate with parsley sprigs and dot with butter.