oh so easy comfort foods

I recently picked up a magazine with slow cooker and casserole receipes. I thought I would share one with you every now and then. This one sounded really good. Mom, Grandma Ricks use to make Salmon Loaf, I loved it. Please let me know if you try it and how it is.

salmon loaf
2 eggs lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan chees
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed

In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3 sq. slow cooker coated with cooking spray. Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160 degrees. Yield: 6 servings

Tip in the magazine: some people like to remove the bones from canned salmon, but they are edible and can add calcium to your diet. If you don't like the texture, mash the drained salmon in a bowl with the back of a spoon. The bones will disappear in seconds.