Salmon Casserole

Submitted by Tona C.

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Yields: 1 large casserole
• Serves: 12

ingredients

• 2 (14 ounce) cans salmon, not drained but remove any bones
• 3 cups grated cheddar cheese
• 12 -16 slices bread, broken into pieces
• 4 beaten eggs
• 2 cups mayonnaise
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 2 tablespoons onion flakes
• 1 teaspoon dry mustard
• 1 teaspoon garlic salt
• 1⁄4 teaspoon pepper
• 1 (4 ounce) can sliced mushrooms

directions

1. 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.
2. TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.
3. 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.