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Salmon Casserole

15 oz. can Red Salmon
1 can peas
1 can condensed mushroom soup
4 hard cooked eggs
Cracker crumbs (unsalted Saltines)


Butter casserole. Drain, bone, and flake Salmon; drain peas. Peel and slice each egg into 4-5 slices. Put layer Salmon, then peas, then egg slices in casserole. Repeat until all have been used. With spoon, make holes in mixture and pour 1/2 can soup into holes. Fill remaining half can soup with milk and pour over ingredients. Top with crumbs. Bake at 350 F until crumbs are brown and ingredients heated, 30 minutes.





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