Cornbread-Topped Salmon
There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.—Billie Wilson, Murray, Kentucky
Ingredients
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/4 cup milk
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1-1/2 cups frozen peas, thawed
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 jar (4 ounces) diced pimientos, drained
- 1/4 cup finely chopped green pepper
- 1 teaspoon finely chopped onion
- 1/2 teaspoon celery seed
- 1/4 teaspoon dried thyme
