Salmon Casserole

Name: Salmon Casserole
Ingredients: 2 (14 ounce) cans salmon, not drained but remove any bones; 3 cups grated cheddar cheese; 12 -16 slices bread, broken into pieces; 4 beaten eggs; 2 cups mayonnaise; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of celery soup; 2 tablespoons onion flakes; 1 teaspoon dry mustard; 1 teaspoon garlic salt; 1/4 teaspoon pepper; 1 (4 ounce) can sliced mushrooms

12 ingredients

3 steps

Ingredients

2 (14 ounce) cans salmon, not drained but remove any bones
3 cups grated cheddar cheese
12 -16 slices bread, broken into pieces
4 beaten eggs
2 cups mayonnaise
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
2 tablespoons onion flakes
1 teaspoon dry mustard
1 teaspoon garlic salt
1/4 teaspoon pepper
1 (4 ounce) can sliced mushrooms

Directions

1

Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for 45 minutes to an hour, or until an insterted knife comes out clean.
2

TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.
3

TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with crushed potato chips during the last 15 minutes of baking.