Recipe: Salmon-Corn Casserole (using cream-style corn, Bon Appetit, 1980's)

SALMON-CORN CASSEROLE

2 cans (17 ounces each) cream style corn
1 (15 ounce) can red or pink salmon, drained and flaked
3 eggs
1/3 cup cracker crumbs (reserve 1 tablespoon)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Butter

Preheat oven to 350 degrees F. Butter 1 1/2-quart baking dish. 

Combine all ingredients except butter and reserved crumbs in a large bowl and mix well. Turn into prepared dish. Sprinkle with remaining cracker crumbs. Dot with butter. 

Bake until set, about 1 hour. Serve immediately.

Source: Bon Appetit One-Dish Meals, 1985

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