2 (15-oz.) cans salmon, boned and skinned
4 cups bread crumbs
1 tsp. lemon juice
1 (8-oz.) can tomatoes
1 chopped green bell pepper
1 (8-oz.) can cream of onion soup
1 can cream of celery soup
4 well beaten eggs
1 tsp. garlic powder
1 teaspoon Greek seasoning
2 chicken bouillon cubes, crushed
¼ cup milk
- Grease slow cooker liner. Combine all ingredients except celery soup and milk. Pour into slow cooker. Cover and cook on low heat for approximately 5 hours.
- Combine cream of celery soup with ½ cup of milk and heat in saucepan.
- Use as a sauce for salmon bake.