I had to dig back in my cooking archives pretty far to find this one. Living close to the Great Lakes there are times when Salmon fishing is really good here. A great way to preserve it, is to can it. So if you need a recipe for fish on Friday during Lent. This is a good one. This salmon corn casserole is easy to prepare. I hope you Enjoy.

Ingredients

1. 1 Can Red Salmon
2. 1 16 oz package frozen corn
3. 1 Can condensed Cream of Mushroom Soup-mixed with one can of milk.
4. 4 eggs beaten
5. 8 oz of sharp cheddar cheese (shredded or cubed)
6. 1 Large onion diced.
7. Salt and pepper to taste.

Combine and mix all ingredients well.
Bake at 350 degrees in a large Casserole Dish for 1 ½ Hours.

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