Ingredients

3 cans salmon (16 oz. each)
4 C. soft bread crumbs (10 slices)
1 can tomatoes in puree (16 oz.)
1 green pepper chopped
3 tsp. lemon juice
1 can condensed cream of onion soup
2 chicken bouillon cubes crushed
6 eggs well beaten
1 can condensed cream of celery soup
1/2 C. milk

Cooking Instructions

Grease removable crock pot liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4 to 6 hours or AUTO for 3 hours. Combine cream of celery soup with 1/2 C. of milk and heat in saucepan. Use as sauce for salmon bake.
 
 
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