Salmon Bake

 

3 cans salmon – 1 lb. each (sub your frozen)

4 C. bread crumbs – soft 10 slices

1 can tomatoes in puree – 1 lb.

1 gree pepper – chopped

3 tsp. Lemon juice

1 can cream of onion soup

2 chicken bouillon cubes – crushed

6 eggs – well beaten

1 can cream of celery coup

1/2 C. milk

 

Grease removable liner well. Combine all ingredients except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 C. of milk and heat in saucepan. Use as sauce for salmon bake.