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Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
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.