Salmon Casserole

Name: Salmon Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 large casserole, 12 serving(s)
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

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Recipe 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

SERVES: 12

YIELD: 1 large casserole

UNITS: US

INGREDIENTS

Nutrition

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

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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