Salmon Casserole With Corn Bread Topping Recipe
Ingredients
| Salmon | 1 Can (10oz) | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Green beans package | 1 , frozen | |
| Corn package | 1/2 | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Dry mustard | 1/4 Teaspoon | |
| Egg | 1 | |
| Milk | ||
Directions
Drain salmon; save liquid.
Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole.
Combine soup, salmon liquid, and green beans in saucepan; heat.
Pour soup mixture over salmon.
Combine corn-muffin mix, green pepper, and mustard in bowl.
Add egg and 1/2 of milk called for on package label; mix as directed on package.
Spoon 8 even mounds onto hot soup mixture.
Bake in 400 °F oven about 22 to 25 minutes, until topping is done and browned.
Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole.
Combine soup, salmon liquid, and green beans in saucepan; heat.
Pour soup mixture over salmon.
Combine corn-muffin mix, green pepper, and mustard in bowl.
Add egg and 1/2 of milk called for on package label; mix as directed on package.
Spoon 8 even mounds onto hot soup mixture.
Bake in 400 °F oven about 22 to 25 minutes, until topping is done and browned.
Chef
