Cornbread-Topped Salmon

Name: Cornbread-Topped Salmon
Ingredients: 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 1/4 cup milk; 1 can (14-3/4 ounces) salmon, drained, bones and skin removed; 1-1/2 cups frozen peas, thawed; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 jar (4 ounces) diced pimientos, drained; 1/4 cup finely chopped green pepper; 1 teaspoon finely chopped onion; 1/2 teaspoon celery seed; 1/4 teaspoon dried thyme

10 ingredients

2 steps

Ingredients

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

Directions

1

Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
2

Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.