Corn Bread Topped Tuna

Name: Corn Bread Topped Tuna
Ingredients: 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted; 14 cup milk; 1 (14 3/4 ounce) can salmon, drained, bones and skin removed; 1 12 cups frozen peas, thawed; 8 ounces cornbread mix; 4 ounces diced green chilies, drained; 14 cup finely chopped green pepper; 1 teaspoon finely chopped onion; 12 teaspoon celery seed; 14 teaspoon dried thyme

10 ingredients

5 steps

Ingredients

2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
14 cup milk
1 (14 3/4 ounce) can salmon, drained, bones and skin removed
1 12 cups frozen peas, thawed
8 ounces cornbread mix
4 ounces diced green chilies, drained
14 cup finely chopped green pepper
1 teaspoon finely chopped onion
12 teaspoon celery seed
14 teaspoon dried thyme

Directions

1

In a large saucepan, bring soup, and milk to a boil, then add salmon and peas.
2

Pour into a greased shallow 2 1/2 quart baking dish.
3

Prepare corn bread batter according to package directions.
4

Stir in remaining ingredients, and spoon over salmon mixture.
5

Bake uncovered at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.