Salmon and Corn Casserole


1 can (14-3/4 ounces) salmon, bones and skin removed
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 eggs, beaten
2 cups shredded sharp Cheddar cheese
1 can (15 ounces) creamed corn
1/4 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups crushed crackers


Preheat the oven to 350 degrees F.

Drain the salmon, pouring the liquid into a glass measuring cup. Flake the salmon and place in a large mixing bowl. Add enough milk to the measuring cup to make 1 cup of liquid. Add to the salmon.

Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the onion and green pepper and saute until limp, about 4 minutes. Add to the salmon, along with the eggs, cheese, corn, salt, and pepper. Mix well. Spoon into a 9-inch by 13-inch baking dish.

Melt the remaining 1 tablespoon butter and combine with the crushed crackers. Sprinkle over the top of the casserole. Bake for 45 minutes, uncovered. Serve hot.


6 to 8 servings

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