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
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.