Alaska Gambler's Salmon Casserole with Cornbread Topping

Ingredients:

• 1 can (1 lb) pink salmon
• 1 (10 3/4 oz.) can condensed mushroom soup
• 1 (9 oz.) pkg. frozen cut green beans, thawed
• 1/2 (1 lb 2 oz.) pkg. corn muffin mix
• 1/4 cup finely chopped green pepper, optional
• 1/4 tsp. dry mustard

Directions:

Drain salmon, and save liquid. Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole. Combine soup, salmon liquid and green beans in saucepan; heat. Pour soup mixture over salmon.

Combine corn muffin mix, green pepper and dry mustard in a bowl. Add egg and 1/2 of the milk called for on package label and mix as directed in package directions (I just use all the muffin mix and twice the green pepper and mustard).

Spoon into 8 even mounds onto hot soup mixture. Bake in hot oven, 400 degrees F, about 22 to 25 minutes or until topping is done and browned.

Source: the "Alaska "Sourdough" Cookbook"

By Free2B from North Royalton, OH