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Spinach and Salmon Casserole
Spinach and Salmon Casserole

Spinach and Salmon Casserole

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box seasoned croutons
1 small bag frozen spinach, thawed and drained
1 can salmon, drained and deboned
2-1/2 cups milk
4 eggs, beaten
4 oz jar/can mushrooms, drained
1 can cream of mushroom soup
3 cups Kraft Shredded Cheddar Cheese, divided
3 cups Kraft Shredded Monterey Jack Cheese, divided
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Let's Make It
1
Preheat oven to 350°F. Layer croutons on bottom of 9x12x2-inch cooking dish, then the spinach and salmon.
2
In a mixing bowl add milk, eggs, mushrooms, cream of mushroom soup, and 1/2 bag of each cheese. Pour mixture into cooking dish, working the mixture to the bottom, so croutons are soaked. Add remaining cheeses on top.
3
Cook for 1-1/2 hours until cheese on top is browned. Let cool and enjoy.
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