Salmon Bake<\/p>\n
<\/p>\n
3 cans salmon – 1 lb. each (sub your frozen)<\/p>\n
4 C. bread crumbs – soft 10 slices<\/p>\n
1 can tomatoes in puree – 1 lb.<\/p>\n
1 gree pepper – chopped<\/p>\n
3 tsp. Lemon juice<\/p>\n
1 can cream of onion soup<\/p>\n
2 chicken bouillon cubes – crushed<\/p>\n
6 eggs – well beaten<\/p>\n
1 can cream of celery coup<\/p>\n
1\/2 C. milk<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n