Ingredients
2 large eggs, lightly beaten2 cups seasoned stuffing croutons1 cup chicken broth1 cup grated Parmesan cheese1/4 teaspoon ground mustard1 can (14-3/4 ounces) salmon, drained, bones and skin removed
Preparation
Cut three 20x3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.
In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips.
Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.
