Laura Ponce Recipe

Salmon & Corn Casserole

By Laura Ponce LauraMCPC

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Laura's Story

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!


1 can(s)
salmon 14 oz
1 can(s)
cream corn 14 oz
1 box
jiffy cornbread mix
1 c
celery, diced
eggs, lightly beaten + 1 egg for cornbread mix
2 Tbsp
2 Tbsp
sleeve saltine crackers, crushed
salt & pepper
2-3 dash(es)
onion powder

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish, Casseroles
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #salmon, #corn, #saltines

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1 Comment

Laura Ponce LauraMCPC
Nov 18, 2012
Please drain, flake & debone salmon!