Salmon Corn Scallop
Yield
1 casserolePrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | ounces |
canned salmon
alaska |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 3 | tablespoons |
margarine
|
|
| 1 ¼ | cups |
water crackers
crushed |
* |
| 1 | cup |
milk
|
|
| 16 | ounces |
creamed corn
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 216.8 | ml/g |
canned salmon
alaska |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 45 | ml |
margarine
|
|
| 296 | ml |
water crackers
crushed |
* |
| 237 | ml |
milk
|
|
| 462.4 | ml/g |
creamed corn
|
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1.3 | ml |
black pepper
|
|
Directions
Drain and flake salmon.
Set aside.
Sauté onions and green peppers in 2 tablespoons margarine for 5 to 10 minutes, or until tender.
Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper.
Turn into an 8 x 8 x 2-inch baking dish .
Melt remaining margarine; toss with remaining cracker crumbs.
Sprinkle over casserole.
Bake at 350℉ (180℃) for 30 minutes, or until knife inserted in center comes out clean.
