Salmon-Corn Casserole
Yield
6 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
boiled, chopped |
|
| 16 | ounces |
canned salmon
drained |
|
| 16 | ounces |
creamed corn
|
|
| 1 | cup |
stuffing mix
dry herb |
* |
| 1 |
onions
chopped |
*
|
|
| ¼ | cup |
pimentos
diced |
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
boiled, chopped |
|
| 462.4 | ml/g |
canned salmon
drained |
|
| 462.4 | ml/g |
creamed corn
|
|
| 237 | ml |
stuffing mix
dry herb |
* |
| 1 | each |
onions
chopped |
*
|
| 59 | ml |
pimentos
diced |
|
| 59 | ml |
mayonnaise
|
|
Directions
Combine and mix all ingredients.
Pour into 6 individual oven proof dishes or a 1½ quart casserole.
Bake at 350℉ (180℃) F for 25 minutes for small dishes or 45 minutes for the casserole.
