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Salmon Casserole With Corn Bread Topping

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Ingredients
  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
  Egg 1
  Milk 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday

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