“Canned salmon , or chicken can be replaced for the tuna.Great quick main dish..”
READY IN:
45mins
SERVES:
6-8
YIELD:
6-8 plates
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 14 cup milk
  • 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
  • 1 12 cups frozen peas, thawed
  • 8 ounces cornbread mix
  • 4 ounces diced green chilies, drained
  • 14 cup finely chopped green pepper
  • 1 teaspoon finely chopped onion
  • 12 teaspoon celery seed
  • 14 teaspoon dried thyme

Directions

  1. In a large saucepan, bring soup, and milk to a boil, then add salmon and peas.
  2. Pour into a greased shallow 2 1/2 quart baking dish.
  3. Prepare corn bread batter according to package directions.
  4. Stir in remaining ingredients, and spoon over salmon mixture.
  5. Bake uncovered at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.

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