Salmon & Corn Casserole
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|1 can(s)||salmon 14 oz|
|1 can(s)||cream corn 14 oz|
|1 box||jiffy cornbread mix|
|1 c||celery, diced|
|3||eggs, lightly beaten + 1 egg for cornbread mix|
|3/4||sleeve saltine crackers, crushed|
|salt & pepper|
|2-3 dash(es)||onion powder|
Carriere, MS (pop. 67,079)
Member Since Nov 2012
This is my version of a recipe from another site. Be sure to read it through at least once before you make it--it isn't a dump it all together & bake it kind of casserole. I like it because it's tasty & filling & the ingredients are easy to keep on hand. Enjoy!
Preheat oven to 350 degrees. Combine salmon, eggs, celery, mustard, ketchup, crackers, salt, pepper, onion powder in a mixing bowl. Pat mixture into bottom of a greased 9X13 baking dish. Bake 20 minutes.
While casserole bakes, prepare cornbread mix according to instructions. Remove casserole from oven, pour cream corn evenly over salmon mixture and then pour and spread cornbread mix evenly over that. Return to oven and bake about 20-25 more minutes, until cornbread is done.