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Spare Ribs with Coffee Cocoa Dry Rub
Salmon Casserole
Skinny Cooks

1 can salmon 3/4 cup chopped onion 1 can peas, drained 1 can of whole kernel corn, drained 3 half-baked potatoes cut into cubes 1 can Campbell’s Cream of chicken soup 1 can Campbell’s Fiesta Nacho Cheese soup 1 soup can of water Any seasonings you wish to use Optional: Puffed pastry shells

Dump the listed ingredients, from the salmon through the potato cubes, into your casserole dish or bowl. Stir to mix. I did mix the 2 cans of soup and the one can of water in a measuring bowl so it would be well-blended when added to the other ingredients. I stirred this in so everything was well-distributed. Bake at 375 degrees, uncovered, for 1 hour. Serve just as it comes out of the oven or if you want to fancy things up a bit, use some puffed pastry shells and spoon them full of the baked casserole. This would be nice for a party or other special occasion. You can substitute other meats, from tuna to chicken or pork or beef, when making this casserole. Whatever you use should be well-accepted and pleasing to all who put their feet under your dining table. Readers with questions or comments for Dave Kessler may write to him in care of this publication.