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Overnight Salmon Casserole

4 cups bread crumbs (coarse), about 6 slices
3/4 cup chopped onion
1/2 cup chopped green pepper
4 eggs
1 (10 1/4 oz.) can condensed cream of mushroom soup
1 (7 oz.) can Salmon
1 cup diced celery
1/2 cup mayonnaise
2 cups milk
1/2 cup grated sharp cheddar cheese


Place 1/2 of bread crumbs in bottom of buttered shallow 2 1/2 quart casserole. Mix together Salmon, onion, celery, green pepper and mayonnaise. Spread over bread crumbs. Top with remaining bread crumbs. Beat eggs; blend with milk and undiluted soup. Pour over Salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350 F for 1 hour and 15 minutes.


Yield: 6 servings





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