Overnight Salmon Casserole

• 4 c. bread cubes
• 2 cans (7 3/4 oz.) salmon
• 3/4 c. chopped onion
• 1 c. diced celery
• 1/2 c. chopped green pepper
• 1 small can sliced olives
• 1/2 c. mayonnaise
• 4 eggs
• 2 c. milk
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/2 c. shredded Cheddar cheese

1. Place half the bread cubes in bottom of buttered shallow 2 1/2-quart casserole.
2. Mix together salmon, onion, celery, green pepper, olives and mayonnaise.
3. Spread over bread cubes.
4. Top with remaining bread cubes.
5. Beat eggs. Blend in milk and soup.
6. Pour over salmon and bread.
7. Cover and refrigerate overnight.
8. Bake at 350u0b0 for 1 hour.
9. Remove from oven and spread with shredded cheese and return to oven for 15 minutes.
10. Makes 8 servings.

bread cubes, salmon, onion, celery, green pepper, olives, mayonnaise, eggs, milk, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744785 (may not work)