Herb Crock Pot Salmon Bake

• 2 chicken bouillon cubes
• 1 cup boiling water
• 1 (16 ounce) can salmon
• 2 cups herb-seasoned stuffing cubes
• 1 cup cheddar cheese, grated
• 2 eggs, beaten
• 14 teaspoon dry mustard

1. Dissolve bouillon cubes in boiling water.
2. Drain and flake the can of salmon.
3. Combine all ingredients and mix well.
4. Pour into a greased crock pot.
5. Cover and cook on High for 1 hour, then on Low for 2-4 hours.

chicken bouillon cubes, boiling water, salmon, cubes, cheddar cheese, eggs, mustard

Taken from www.food.com/recipe/herb-crock-pot-salmon-bake-195744 (may not work)