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Cornbread-Topped Salmon

Total Time

Prep: 15 min. Bake: 30 min.

Makes

8 servings

There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.—Billie Wilson, Murray, Kentucky

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/4 cup milk
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/2 cups frozen peas, thawed
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup finely chopped green pepper
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon dried thyme

Directions

  1. Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
  2. Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts

1 cup: 311 calories, 12g fat (3g saturated fat), 61mg cholesterol, 1132mg sodium, 33g carbohydrate (10g sugars, 3g fiber), 16g protein.

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