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Overnight Salmon Casserole

7 3/4 oz Salmon; Canned
4 c Bread Cubes; 6 Slices
3/4 c Onion; Chopped
1 c Celery; Diced
1/2 c Green Pepper; Chopped
1/2 c Mayonnaise
4 Whole Eggs
2 c Milk
10 3/4 oz Cream Of Mushroom Soup; Canned
1/2 c Sharp Cheddar Cheese; Grated

Drain and flake salmon, reserving liquid.

Place half of the bread cubes in bottom of buttered shallow 2 1/2 quart casserole.

Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes.

Beat eggs; blend with milk, reserved salmon liquid and undiluted soup.

Pour over salmon and bread mixture.

Cover and refrigerate overnight.

Top with grated cheese and bake at 350 degrees for 1 hour and 15 minutes.

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