BROWSE THE COLGIN COOKBOOK

SALMON- CORN CASSEROLE

Number of Servings: 4

INGREDIENTS:
2 (17 Oz.) cans cream style corn
1 (15 Oz.) can pink salmon, drained and flaked
3 eggs, beaten
1/3 cup cracker crumbs
2 tablespoons cracker crumbs for topping
1/4 teaspoons COLGIN NATURAL HICKORY LIQUID SMOKE
salt and pepper to taste
butter

INSTRUCTIONS:
Heat oven to 350F. Butter a 1½ quart baking dish. Combine all ingredients except butter and crumbs in large bowl and mix well. Turn into baking dish and sprinkle with remaining crumbs Dot with butter. Bake about 1 hour.