- 2 (15 oz) Cans Salmon
- 4 Cups Bread crumbs
- 1 Can Tomatoes
- 1 Chopped green pepper
- 1 Teaspoon Lemon juice
- 1 Can Cream of onion soup
- 1 Can Cream of celery soup
- 4 Well beaten eggs
- 1 Teaspoon Garlic powder
- 1 Teaspoon Greek seasoning
- 2 Chicken bouillon cubes, crushed
- 1/4 Cups Milk
Grease slow cooker liner.
Combine all ingredients except celery soup and milk.
Pour into slow cooker.
Cover and cook on LOW for about 5 hours.
Combine cream of celery soup with 1/4 cup of milk and heat in saucepan.
Use as a sauce for salmon bake.
I add dill and a little red pepper to this for a little extra zing.
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