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Fish and Vegetable Casserole

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2 cups flaked cooked fish
1/2 cup soft bread crumbs
1/2 cup grated cheese
1 cup peas
3/4 teaspoon salt
1 1/2 cups milk
onion seasoning
celery salt
3/4 cups cooked lima beans
3 eggs
red pepper


Blend all ingredients, place in buttered casserole, set in pan of hot water, bake in slow oven 1 hour, or more, until firm. Serve with mushrooms or rich cream sauce. Add paprika.

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