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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
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.
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