Title: Salmon Caesar
Categories: Fish Egg Salmon
Yield: 8 Servings

6	oz	Caesar Croutons, BROWNBERRY
1	lb	Can red salmon; flaked
1/2	c	Green pepper; chopped
1/4	c	Onion; chopped
4		Eggs
2	c	Milk
10 3/4	oz	Cream of mushroom soup
2	tb	Parmesan cheese; grated

In medium bowl, beat together eggs, milk & soup. Stir in croutons, flaked salmon, green pepper and onion. Pour into butered 11 3/4x7 1/2x1 3/4" baking dish. Sprinkle Parmesan cheese over top. Bake at 350 F for 45 minutes, or until set in center. 8 servings. Source: Brownberry croutons box. MM: Lyn.

Lyn's Notes: This was light & fluffy, rather like a cross between a quiche & a souffle. I consider it a keeper, even though all the people in my house wouldn't like it. When flaking the salmon, crush the bones for added calcium. This was a tip I read in Anne Lindsay's "Lighthearted Everyday Cooking." I've done it ever since. Something else I love about this recipe is the likelihood that I'll have all the ingredients on hand. If you don't like salmon, I don't see that it would hurt to use shredded chicken or beef, instead...but I wouldn't try to crush the bones, in that case! ;> From: Lyn Ortiz Date: 12 Aug 98

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