Christmas casserole

Yield: 4 servings

Measure Ingredient
1 can Salmon; 6 1/2 oz or 233 g
2 cups Soda crackers-coarsely crush
1 can Corn; creamed, 14 oz
1 cup Cheddar cheese; grated
¼ cup Milk
¼ cup Green pepper, cubed
1 Egg
⅛ teaspoon Pepper
1 teaspoon Butter
2 tablespoons Almonds; thin sliced

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds.

Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.

Good if you don't want to bother making stuffing.

This is based on my grandmother's recipe and was originally made with oysters (they came in on trains to Iowa at Christmas time at the turn of the century and were only available then. Unfortunately, they fairly expensive here in Toronto :) Serves:4 Source: Anne MacLellan

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