Corn Bread Topped Tuna
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"Canned salmon , or chicken can be replaced for the tuna.Great quick main dish.."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
6-8 plates
- Serves:
- 6-8
ingredients
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
- 1⁄4 cup milk
- 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
- 1 1⁄2 cups frozen peas, thawed
- 8 ounces cornbread mix
- 4 ounces diced green chilies, drained
- 1⁄4 cup finely chopped green pepper
- 1 teaspoon finely chopped onion
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon dried thyme
directions
- In a large saucepan, bring soup, and milk to a boil, then add salmon and peas.
- Pour into a greased shallow 2 1/2 quart baking dish.
- Prepare corn bread batter according to package directions.
- Stir in remaining ingredients, and spoon over salmon mixture.
- Bake uncovered at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.
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RECIPE SUBMITTED BY
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weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
