Title: Salmon-Corn Casserole
Categories: Fish Casserole Salmon
Yield: 6 Servings

2		Egg; boiled/chopped
16	oz	Salmon, canned; drained
16	oz	Corn, creamed
1	c	Stuffing mix, Dry Herb
1		Onion; chopped
1/4	c	Pimento; diced
1/4	c	Mayonnaise

Combine and mix all ingredients. Pour into 6 individual oven proof dishes or a 1 1/2 quart casserole. Bake at 350 F. 25 minutes for small dishes or 45 minutes for the casserole.

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