from the kitchen of Kim Weyker
6 oz. pkg. Caesar salad croutons (fat free)
1 lb. can salmon- drained, flaked
1/2 cup chopped green pepper
1/4 cup chopped onion
2 cups milk
1 can cream of mushroom soup
2 Tblsp. grated Parmesan cheese, for garnish
Beat eggs, milk and soup together.
Stir in croutons, salmon, green pepper and onions.
Pour into a buttered, 8x10 inch baking dish.
Bake at 350 degrees for 45 minutes or until center is set.
Sprinkle with Parmesan cheese before serving.
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