4 large eggs, beaten
1 can (10 3/4-oz) reduced-fat cream of mushroom soup
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs
Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.
In a large bowl mix the eggs, soup, dill and black pepper together well. Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs. Pour the mixture into the prepared baking dish.
Bake at 350 degrees for 45 minutes. Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts. Remove from oven and let stand 10 minutes before cutting into squares for serving.
Yield: 8 servings
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs
Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.
In a large bowl mix the eggs, soup, dill and black pepper together well. Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs. Pour the mixture into the prepared baking dish.
Bake at 350 degrees for 45 minutes. Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts. Remove from oven and let stand 10 minutes before cutting into squares for serving.
Yield: 8 servings
file photo for reference
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