1 7 1/2-ounce can Alaska salmon
1/2 cup chopped onions
1/4 cup chopped green peppers
3 tablespoons margarine
1 1/4 cups crushed water crackers
1 cup milk
1 16-ounce can cream-style corn (16 or 17-ounce can)
2 eggs, slightly beaten
1 cup shredded sharp Cheddar cheese
1/4 teaspoon black pepper
Servings: 6
1. Drain and flake salmon. Set aside.
2. Sauté onions and green peppers in 2 tablespoons margarine for 5 - 10 minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper. Turn into an 8 × 8 × 2-inch baking dish. Melt remaining margarine; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350ºF for 30 minutes, or until knife inserted in center comes out clean.
Cuisine: Cajun
1/2 cup chopped onions
1/4 cup chopped green peppers
3 tablespoons margarine
1 1/4 cups crushed water crackers
1 cup milk
1 16-ounce can cream-style corn (16 or 17-ounce can)
2 eggs, slightly beaten
1 cup shredded sharp Cheddar cheese
1/4 teaspoon black pepper
Servings: 6
1. Drain and flake salmon. Set aside.
2. Sauté onions and green peppers in 2 tablespoons margarine for 5 - 10 minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper. Turn into an 8 × 8 × 2-inch baking dish. Melt remaining margarine; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350ºF for 30 minutes, or until knife inserted in center comes out clean.
Cuisine: Cajun
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