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How To make Salmon Corn Casserole

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2 Cans 17-Ounce, Cream style corn
1 Can 15-Ounce, Red or pink salmon

drained and
flaked 3 Eggs
1/3 Cup Cracker crumbs :

reserve 1 tablespoon
1 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
Butter
Preheat oven to 350F. Butter 1 1/2-quart baking dish. Combine all ingredients except butter and reserved crumbs in a large bowl and mix well. Turn into prepared dish. Sprinkle with remaining cracker crumbs. Dot with butter. Bake until set, about 1 hour. Serve immediately.

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