Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | (7 3/4 oz.) can salmon Milk |
½ cup | Chopped onion |
¼ cup | Chopped green pepper |
3 tablespoons | Butter or oleo, divided |
1¼ cup | Crushed saltine crackers, divided |
1 \N | (16 or 17 oz.) can cream style corn |
2 \N | Eggs, slightly beaten |
1 cup | Shredded sharp Cheddar cheese |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
Drain salmon, reserving liquid; flake. Add milk to reserved salmon liquid to measure 1 cup. Saute onion and green pepper in 2 tablespoons butter until tender. Stir in salmon, milk mixture, 1 cup cracker crumbs and remaining ingredients. Turn into 8 x 8 x 2 inch baking dish. Melt remaining butter; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 30 minutes or until knife inserted near center comes out clean. Makes 6 servings.
Submitted By BARRY WEINSTEIN On 03-17-95