This recipe for Escalloped Salmon, by Helen Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can pink salmon 1 can cream of chicken soup 1/2 cup milk 1 cup chopped celery 2 eggs 1 cup cracker crumbs Season with pepper or herbs of choice
Heat soup and milk together and mix into chunked salmon and other ingredients except the eggs. Beat eggs and fold in lastly. Sprinkle lightly with a few cracker crumbs and dot with butter. Bake about 45 minutes at 350 degrees in a greased casserole.
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