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.