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Scalloped Salmon



  • 1 1/3 cups seasoned bread dressing
  • 1/3 cups melted butter or margarine
  • 1 (1 pound) can salmon
  • 3 hard-boiled eggs
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 1 tablespoon instant minced onion
  • 1 tablespoon dried parsley flakes


  1. Heat oven to 400 degrees F.
  2. Combine bread dressing and butter; set aside 1/3 cup of mixture.
  3. Drain salmon, reserving liquid. Add enough water to salmon liquid to make 3/4 cups.
  4. Combine the 1 cup crumb mixture with the salmon, salmon liquid, eggs, soup, onion and parsley flakes.
  5. Place in a greased shallow 1-quart baking dish and sprinkle with reserved crumbs.
  6. Bake for 20 minutes.

Serves 4 to 6.


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