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Measurements

Christmas Casserole

Yield: 4 servings

1 cn Salmon; 6 1/2 oz or 233 g
2 c Soda crackers-coarsely crush
1 cn Corn; creamed, 14 oz
1 c Cheddar cheese; grated
1/4 c Milk
1/4 c Green pepper, cubed
1 Egg
1/8 t Pepper
1 t Butter
2 T Almonds; thin sliced

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds. Bake covered 30 minutes at 35Oř. Uncover for last 5 minutes.
This is based on my grandmother's recipe and was originally made with oysters. She lived in Iowa and in those days (20s & 30s); oysters came in on the trains once a year at Christmas time.


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