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Salmon-Corn Casserole Recipe
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2 Cans 17-Ounce, Cream style corn 1 Can 15-Ounce, Red or pink salmon -- drained and flaked 3 Eggs 1/3 Cup Cracker crumbs -- reserve 1 tablespoon 1 Teaspoon Salt 1/4 Teaspoon Freshly ground pepper Butter Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all ingredients except butter and reserved crumbs in a large bowl and mix well. Turn into prepared dish. Sprinkle with remaining cracker crumbs. Dot with butter. Bake until set, about 1 hour. Serve immediately.
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