4 large eggs
1 can (10.75 oz) condensed cream of mushroom soup
1 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper
15 oz salmon meat, cooked and flaked (canned or homemade)
1 red bell pepper, diced
1 white onion, diced
1 1/2 cups frozen peas, thawed
8 oz shredded cheddar cheese
1/2 cup dried breadcrumbs
Heat oven to 350 F. Grease a large baking pan (11-by-7) with butter or nonstick cooking spray. Set aside.
In a large mixing bowl, whisk the eggs until blended.
Add the mushroom soup, thyme, and black pepper to the egg. Mix until well combined.
Add the salmon, bell pepper, onion, peas, half of the cheddar cheese, and half of the breadcrumbs to the bowl. Fold ingredients together to avoid breaking up the salmon.
Transfer the salmon mixture to the baking pan. Make sure the mixture is even across the entire pan.
Place casserole in the preheated oven, and allow to cook until the dish is hot all the way through and the edges have started to brown, about 40 minutes.
Once cooked, remove the pan from the oven, and evenly sprinkle the remaining cheese over the top of the casserole. Follow that with the remaining breadcrumbs.
Return the casserole to the oven to allow cheese to melt and breadcrumbs to get lightly brown, about 5 minutes.
Once finished, remove the casserole from the oven and allow to cool for 5 to 10 minutes.
To serve, cut into squares using a spatula, and serve onto individual plates.
Pro-tip: Get extra cheesy by adding 1/4 cup of grated parmesan cheese to the salmon mixture.
