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Overnight Salmon Casserole from Cleo Recipe

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This recipe for Overnight Salmon Casserole from Cleo is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can salmon or tuna (7 3/4 oz. or 15 oz.)
4 cups bread cubes (about 6 slices)
3/4 chopped onion
1 cup celery, diced
1/2 cup green pepper, chopped
1/2 cup mayonnaise
1 can cream of mushroom soup
4 eggs
1/2 cup sharp cheddar cheese, grated
2 cup milk
Directions:
Directions:
Drain and flake salmon, reserve liquid. Place half of the bread cubes on bottom of a large casserole dish. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes.
Beat eggs, blend with milk, soup, and remaining salmon liquid. Pour over salmon and bread mixture. Cover and refrigerate overnight. Next day, top with grated cheese and bake at 350º for 1 hour and 15 minutes.

 

 

 

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