15 oz. can red salmon
1 can peas
1 can condensed mushroom soup
4 hard cooked eggs
Cracker crumbs (unsalted Saltines)
Butter casserole. Drain, bone, and flake salmon; drain peas. Peel and slice each egg into 4-5 slices. Put layer salmon, then peas, then egg slices in casserole. Repeat until all have been used. With spoon, make holes in mixture and pour 1/2 can soup into holes. Fill remaining half can soup with milk and pour over ingredients. Top with crumbs. Bake at 350 degrees until crumbs are brown and ingredients heated, 30 minutes.