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Salmon Bake


  • 2 (15 ounce) cans salmon
  • 4 cups bread crumbs
  • 1 can tomatoes
  • 1 chopped green pepper
  • 1 teaspoon lemon juice
  • 1 can cream of onion soup
  • 1 can cream of celery soup
  • 4 well beaten eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon Greek seasoning
  • 2 chicken bouillon cubes, crushed
  • 1/4 cup milk


  1. Grease slow cooker liner.
  2. Combine all ingredients except celery soup and milk. Pour into slow cooker.
  3. Cover and cook on LOW for about 5 hours.
  4. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
  5. Use as a sauce for Salmon Bake.

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