Salmon Casserole With Corn Bread Topping
|Canned salmon||1 Pound|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce|
|Frozen cut green beans||9 Ounce (Thawed)|
|Corn muffin mix||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
Drain salmon; save liquid.
Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole.
Combine soup, salmon liquid, and green beans in saucepan; heat.
Pour soup mixture over salmon.
Combine corn-muffin mix, green pepper, and mustard in bowl.
Add egg and 1/2 of milk called for on package label; mix as directed on package.
Spoon 8 even mounds onto hot soup mixture.
Bake in 400 °F oven about 22 to 25 minutes, until topping is done and browned.