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Overnight Salmon Casserole


This strata-style casserole is a nice dish for a brunch or special luncheon. It's prepared, refrigerated, then baked the next day.


  • 4 cups bread cubes -- (6 slices)
  • 1 can (8 oz) salmon
  • 3/4 cup chopped onion
  • 1 cup diced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup mayonnaise
  • 4 eggs
  • 2 cups milk
  • 1 cup condensed cream of mushroom soup
  • 1/2 cup grated Cheddar cheese


Place half of bread cubes in bottom of buttered shallow 2 1/2-quart casserole. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes. Beat eggs; blend with milk and undiluted soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350° F. for 1 hour and 15 minutes.

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How to Make Overnight Salmon Casserole

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