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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


  1. Dissolve bouillon cubes in boiling water.
  2. Combine all ingredients; mix well. Pour into well-greased slow cooker.
  3. Cover and cook on HIGH for 2 to 4 hours.

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