Corn Bread-Topped Salmon Recipe

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Corn Bread-Topped Salmon Recipe
Corn Bread-Topped Salmon Recipe photo by Taste of Home
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Corn Bread-Topped Salmon Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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) corn bread/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

Directions

Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare corn bread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
Bake, uncovered, 30-35 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 6-8 servings.
Originally published as Corn Bread-Topped Salmon in Casserole Cookbook 2001, p116

Nutritional Facts

1 cup: 311 calories, 12g fat (3g saturated fat), 61mg cholesterol, 1132mg sodium, 33g carbohydrate (10g sugars, 3g fiber), 16g protein.

  • 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) corn bread/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
  1. Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare corn bread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
  2. Bake, uncovered, 30-35 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 6-8 servings.
Originally published as Corn Bread-Topped Salmon in Casserole Cookbook 2001, p116

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Reviews forCorn Bread-Topped Salmon

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payontime User ID: 3684078 107353
Reviewed Mar. 4, 2010

"There are no instruction for the following ingredients: pinientos, green pepper, onion, celery seed, thyme."

MY REVIEW
jimmywf User ID: 4812263 35519
Reviewed Feb. 22, 2010

"Fantastic and easy to make!!!"

MY REVIEW
tkarinas User ID: 4389335 98406
Reviewed Feb. 22, 2010

"Salmon is not a meal we serve very often, as two of my children are deathly allergic to seafood. It's a good recipe though, and one I'll consider making if they are not home."

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