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“This is a great recipe to use for a carry-in dinner or fix ahead family meal. Serve with a tossed salad. From the kitchen of Tona Thornburg Court, Bridgeton MO.”
1hr 30mins
1 large casserole

Ingredients Nutrition

  • 2 (14 ounce) cans salmon, not drained but remove any bones
  • 3 cups grated cheddar cheese
  • 12 -16 slices bread, broken into pieces
  • 4 beaten eggs
  • 2 cups mayonnaise
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 2 tablespoons onion flakes
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 14 teaspoon pepper
  • 1 (4 ounce) can sliced mushrooms


  1. Place broken bread pieces in bottom of 10x15 greased baking dish. Spread flaked salmon over bread, then add 1 1/2 cups of cheese. Mix together all the other ingredients and pour over salmon/cheese layer; cover with remaining 1 1/2 cups of cheese. Bake in a 350 degree oven for 45 minutes to an hour, or until an insterted knife comes out clean.
  2. TIP: Better if made ahead several hours or even the night before. Just refrigerate and allow a few extra minutes of baking time.
  3. TIP: Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer. Top the casserole with crushed potato chips during the last 15 minutes of baking.

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