Karen in Texas asked for a seafood casserole. Here is one that my
friends and I like.
Overnight Salmon Casserole
4 c. dill rye bread cubes
1 can (1 lb.) salmon, drained, or 2 c. cooked
1 c. diced celery
3/4 c. chopped onion
1/2 c. chopped green pepper
1/2 c. mayonnaise
4 eggs
2 c. milk
1 can (10 and 1/2 0z) cream of mushroom soup
1 c. grated sharp cheddar cheese
Place half of bread cubes in a 9-by-13-by-2-inch greased baking pan.
Mix together salmon, celery, onion, green pepper and mayonnaise.
Place on top of bread and top with remaining bread cubes. Beat eggs
and blend with milk and soup until smooth. Pour over bread and
salmon, cover and refrigerate for 6 to 24 hours. When ready to bake,
uncover and sprinkle with cheese. Bake in preheated 350 degree oven
for 1 hour and 15 minutes.
Dorothy from WA/AZ
http://www.nancyskitchen.com
