CORNBREAD-TOPPED SALMON

Cornbread-Topped Salmon image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

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 cornbread 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 cornbread comes out clean.

Nutrition Facts : Calories 311 calories, Fat 12g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 1132mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 16g protein.