Salmon and mushroom casserole

A tasty lunch dish. Serve with some peas and one or two new potatoes.

20 minutes


  • Medium size tin salmon.
  • Tin Campbells condensed mushroom soup
  • 2 beaten eggs
  • Salt and pepper
  • 2oz fresh breadcrumbs
  • Butter
  • Tomatoes to garnish


  1. Flake and bone salmon and place in bottom of ovenproof dish.
  2. Beat eggs and season, and pour over salmon.
  3. Spread undiluted soup over salmon and smooth over.
  4. Cover with a generous layer of breadcrumbs and dot over some knobs of butter.
  5. Bake for 20 minutes at Gas 5, 375 elec, until set and golden. Garnish with tomatoes.