Herbed Salmon Bake
Yield
servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken bouillon cubes
|
*
|
| 1 | cup |
water
boiling |
|
| 16 | ounces |
salmon
drained and flaked |
|
| 2 | cups |
croutons
|
|
| 1 | cup |
cheddar cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| ¼ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken bouillon cubes
|
*
|
| 237 | ml |
water
boiling |
|
| 462.4 | ml/g |
salmon
drained and flaked |
|
| 473 | ml |
croutons
|
|
| 237 | ml |
cheddar cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 1.3 | ml |
dry mustard
|
|
Directions
Disolve bouillon cubes in boiling water.
Combine all ingredients; mix well.
Pour into well greased crock pot. Cover and cook on high setting for 2 to 4 hours
