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Salmon Casserole

2 Tbsp. margarine
1/2 cup onion, chopped
1/2 cup green pepper, chopped
4 eggs, beaten
1 can cream of mushroom soup
1 tsp. dill weed
1/4 tsp. pepper
1 (14 oz.) can Salmon, drained, flaked
1 (10 oz.) package frozen green peas, thawed
8 oz. shredded sharp cheddar cheese, divided
1/4 cup bread crumbs


Heat oven to 350 F. Melt margarine, add onion and green pepper. Saute gently until tender. Set aside. Mix eggs, soup, dill weed, and pepper until blended. Add Salmon, peas, 1 cup cheese, green pepper, onion and bread crumbs; mix well. Pour into greased 11 x 7 inch baking dish. Bake 45 minutes. Sprinkle with remaining 1 cup cheese; continue baking 3 to 4 minutes or until cheese melts. Let stand 10 minutes before serving.





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