Salmon Casserole

"This is a great recipe to use for a carry-in dinner or fix ahead family meal. Serve with a tossed salad. From the kitchen of Tona Thornburg Court, Bridgeton MO."
 
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photo by Tona C. photo by Tona C.
photo by Tona C.
Ready In:
1hr 30mins
Ingredients:
12
Yields:
1 large casserole
Serves:
12
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ingredients

  • 2 (793.78 g) can salmon, not drained but remove any bones
  • 709.77 ml grated cheddar cheese
  • 12-16 slice bread, broken into pieces
  • 4 beaten eggs
  • 473.18 ml mayonnaise
  • 297.66 g can cream of mushroom soup
  • 297.66 g can cream of celery soup
  • 29.58 ml onion flakes
  • 4.92 ml dry mustard
  • 4.92 ml garlic salt
  • 1.23 ml pepper
  • 113.39 g can sliced mushrooms
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directions

  • Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for 45 minutes to an hour, or until an insterted knife comes out clean.
  • TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.
  • TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with crushed potato chips during the last 15 minutes of baking.

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