493760 salmon corn scallop

Categories
Casseroles
Vegetables
Fish
Yield
6 servings
MeasureIngredient
(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
(16 or 17 oz.) can cream style corn
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

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