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Swiss Salmon

By Bruce Cartwright
Dartmouth Massachusetts

Start by lining the bottom of a casserole dish with slices of Swiss cheese. Pour in a can of Campbell’s cream of mushroom soup and about 3/4’s of a can of nice white wine (I like to use Kendall-Jackson Sauvignon Blanc), blend this over the cheese.

Add enough salmon filets (depends on the size of the dish).
Add some shelled shrimp
Add another layer of Swiss cheese
Cover with seasoned bread crumbs and bake covered in a 375 degree oven
for 45 minutes (remove cover for last 10 minutes or so).

This recipe is also great with chicken and shrimp!