4 eggs, beaten
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 tbsp. finely chopped fresh dill or 1 tsp. dill weed
1/4 tsp. pepper
1 (14 3/4 oz.) can salmon drained and flaked
1 (10 oz.) pkg. Birds Eye green peas, thawed
2 c. (8 oz.) shredded Sharp Cheddar cheese, divided
1/2 c. chopped red bell pepper
1/2 c. chopped onion
1/4 c. dry bread crumbs

Mix eggs, soup, dill and pepper until blended. Add salmon, peas, 1 cup cheese, red pepper, onion and bread crumbs; mix well. Pour into greased 12 x 7 1/2 inch baking dish. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup cheese; continue baking 2 to 3 minutes or until cheese melts. Let stand 10 minutes before serving. Cut into triangles or squares. Makes 8 servings.