Herbed Salmon Bake
- 2 chicken bouillon cubes
- 1 cup boiling water
- 1 (16 ounce) can salmon, drained and flaked
- 2 cups seasoned stuffing croutons
- 1 cup grated Cheddar cheese
- 2 eggs, beaten
- 1/4 teaspoon dry mustard
- Dissolve bouillon cubes in boiling water.
- Combine all ingredients; mix well. Pour into well-greased slow cooker.
- Cover and cook on HIGH for 2 to 4 hours.