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Buffet Salmon Casserole

chef.garret's picture
Ingredients
  Canned salmon 16 Ounce
  Bread slice 8
  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
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Eggs 4 , slightly beaten
  Cream of mushroom soup 10 Ounce
  Cheddar cheese 1⁄2 Cup (8 tbs), grated
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
90 Minutes
Ready In: 
125 Minutes
Servings: 
4

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