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Salmon and Potato Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hr
- Yield
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Fish — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salmon and Potato Casserole brings together 1 (14 3/4 ounce) can boneless and skinless pink salmon, drained, 2 1/2 lbs russet potatoes, peeled and cut in 1 ",pieces, 1 cup low-fat milk in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (14 3/4 ounce) can boneless and skinless pink salmon, drained
- 2 1/2 lbs russet potatoes, peeled and cut in 1 ",pieces
- 1 cup low-fat milk
- 4 ounces mozzarella cheese (or other cheese)
- 3 tablespoons parmesan cheese, grated
- 2 large eggs
- 1/2 cup green onion, chopped
- salt and pepper
- nonstick cooking spray
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Instructions
Spray 10" diameter glass pie dish with nonstick spray.
Separate salmon into chunks and set aside.
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
Transfer potatoes to large bowl.
Add milk, mozzarella cheese and 1 tbsp.
Parmesan cheese.
Beat until almost smooth.
Season with salt and pepper.
Beat in eggs.
Stir in salmon and green onions.
Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese.
Bake casserole until golden and heated through, about 45 minutes at 400.
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