Salmon and Vegetable Casserole

1- 7 3/4 oz. can salmon
1- 8 1/4 oz. can mixed vegetables, drained
1/2 cup canned condensed tomato soup
1 tsp. lemon juice
1 tsp. parsley flakes
1/4 tsp. dill weed
1/8 tsp. salt - dash of pepper
1/4 C. crumbled saltine-type crackers
1 tsp. butter or margarine

Heat oven to 375 degrees

3 cups baking dish
Flake salmon, add vegetables and the rest of ingredients- blend lightly
Sprinkle with crumbs and dot with butter
Bake 15 mins. or until hot
Makes 2 servings

Recipe courtesy of your friends at WFHR AM 1320

Click Here to return to Over The Back Fence Page.