I got the base for this recipe from this blog, but as of now, I think it’s kinda turned into its own thing.

Ingredients

• 1 can salmon (14-15 oz) or 2-3 cooked fillets
• 1 cup cooked wild rice or 1/2 cup mushroom paste
• 1 can cream of whatever soup you’ve got (I like the spicy ones)
• 3 eggs
• 1 can corn
• Whatever other veggies you’ve got, canned, frozen, or leftovers, up to 2 cups
• Some chopped onion or 1/8 C onion powder
• 1 tablespoon dill
• 1 tablespoon garlic powder
• 1/4 teaspoon black pepper
• Some soy sauce and black vinegar and a little honey or 1 tablespoon worcestershire sauce
• 3/4 cup shredded cheese
• Some nonstick spray

You’ll also need a casserole dish, a large bowl, and an oven.

1. Preheat the oven to 350° and spray your casserole dish with nonstick spray.
2. Whisk the eggs with the can of soup and all the seasonings. (cheese doesn’t count)
3. Open all your cans of stuff and drain them.
4. Add all canned ingredients to the bowl.
5. Saving half the cheese, add everything else to the bowl. It should smell kinda like food, but it will look like casserole slop.
6. Put the casserole slop in your casserole dish. Bake in the oven for 30-40 minutes.
7. Take it out of the oven, put the cheese on top, and bake until the cheese looks bubbly and browned (10 minutes or so).
8. Take it out of the oven and let it rest for about 10 minutes before eating it.

This makes about 6 servings, but keep in mind: there’s not actually a ton of salmon or grains in this, so if you want to eat 2 servings in a meal, that seems super fine and reasonable to me.

I especially like this with some whipped sweet peas.