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

Preheat oven to 400 degrees F.

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

Serves 4 to 6.

Back to Fish