Buffet Salmon Casserole
|Canned salmon||16 Ounce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Large, finely chopped|
|Onion||1 Medium, finely chopped|
|Celery||3⁄4 Cup (12 tbs), finely chopped|
|Milk||3 Cup (48 tbs)|
|Eggs||4 , slightly beaten|
|Cream of mushroom soup||10 Ounce|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
Drain salmon and flake.
Mash bones and include them.
Cube 4 slices of bread, place in bottom of a large baking dish.
Mix together the salmon, mayonnaise, green pepper, celery, onion and salt.
Spread over cubed bread.
Trim crusts from remaining bread slices, cube and place on top of the salmon.
Mix eggs and milk together.
Pour over the bread and salmon.
Refrigerate for several hours before baking—overnight is better.
Bake at 325° for 15 minutes.
Remove from oven, spoon cream of mushroom soup over top and sprinkle with grated cheese.
Return to oven to bake for 1 hour.