| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Peas, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon |
| 2 |
cn |
Cheddar cheese soup |
| 2 |
c |
Bisquick baking mix |
| 2 |
c |
Milk |
| 4 |
|
Eggs |
| 1 |
c |
Cream of mushroom soup |
| 4 |
c |
Milk |
| 6 |
tb |
Flour |
| 2 |
cn |
Peas; drained |
INSTRUCTIONS
Spray the bottom and sides of a 9 x 13 x 2-inch dish with Pam (or the
like). Drain 1 can salmon and spread it over the bottom. Spread 2 cans of
cheese soup over salmon. Mix together in blender the following: 2 cups
Bisquick, 2 cups milk, 4 eggs and 1 can cream of mushroom soup. Pour this
mixture over cheese layer. Bake at 375 degrees for about 45 minutes. Let
cool about 20 minutes before serving. Creamed Peas: Mix together and bring
to a boil 4 cups milk and 6 tablespoons flour. When it comes to a boil,
remove from heat and add 2 cans drained peas. Serve creamed peas over cut
squares of salmon.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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