Salmon Cheese Casserole

Sometimes you have cans of things in your pantry, and you just don't know what to do with it. When I was growing up, my mom made salmon patties out of the canned salmon, so that's what I always made. And they are pretty good. But sometimes you need to shake it up a bit.

This tastes almost exactly like those salmon patties, except this recipe calls for cheese. I like cheese. So I double the amount called for. You decide whether you want to do that or not. Also, I left out the mushrooms. Mushrooms don't like me.

And, I didn't have any bread crumbs. I used a combination of crushed Fiber One cereal and crushed crackers. And I didn't feel like mincing an onion, so I used onion powder.

So what I'm saying is, do what works for you. This will still turn out great! Remember, salmon is a great way to get your Omega-3 fatty acids!

Don't forget to visit Lisa for Tempt My Tummy Tuesday!



Salmon Cheese Casserole


14 3/4 oz can salmon, canned without salt, but with liquid
4 oz can mushrooms, drained
1 1/2 cups bread crumbs
2 eggs, beaten
1/2 cup grated cheddar cheese
1 Tbsp lemon juice
1 Tbsp minced onion


1. Flake fish in bowl, removing any bones. Stir in remaining ingredients. Pour into lightly greased slow cooker. (I used my 4 qt. crock pot.)

2. Cover. Cook on low 3-4 hours.


I served this with brown rice and steamed vegetables. Now, go make some salmon and help your heart!