Drain and flake the salmon, reserving the liquid. Place half of the bread cubes in bottom of buttered 2-1/2 quart casserole.
Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Beat eggs and blend with milk, reserved salmon liquid and undiluted soup.
Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350° for 1 hour and 15 mn.
Originally Submitted
11/28/2015
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