BROWSE THE COLGIN COOKBOOK

SALMON CASSEROLE

serves 2

1 [14oz.] can salmon
1 [10oz.] can mushroom soup
4 oz. sliced mushrooms
2 hard cooked eggs, sliced
1/2 cup Italian bread crumbs
1-2 drops Colgin Pecan Liquid Smoke
salt and pepper to taste

Drain and bone salmon. Layer salmon in baking
dish. Top with eggs and mushrooms. Add a little
water and liquid smoke to soup, heat and pour over salmon. Sprinkle bread crumbs over soup. Bake in oven
at 425 degrees for 20-30 minutes.