3 cans salmon
3 eggs
3 sleeves crackers
reserve liquid from salmon
tomato sauce (3 cans)
Italian seasoning
about 3 boxes of shells
garlic
onions
Romano Cheese, Parmesan Cheese, Mozzarella cheese

Debone Salmon, reserving liquid. Put deboned salmon into a mixing bowl. Crush crackers. Add the first 7 ingredients first and mix by hand. Cook shells according to instructions, drain and cool to handle for stuffing.

Preheat oven to 350°F. Bake until thoroughly heated through. Servings are varied according to how many boxes of shells are used.

Submitted by: Aurora Wedlake