493760 salmon corn scallop
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (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 | (16 or 17 oz.) can cream style corn | |
| 2 | Eggs, slightly beaten | |
| 1 | cup | Shredded sharp Cheddar cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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