Salmon and Potato Casserole Recipe



Salmon and Potato Casserole Recipes

Ingredients :

4 cups thinly sliced potatoes

8-oz can salmon

3 tbsp butter

1/4 cup flour

1 tsp salt

1/8 tsp pepper

2 cups liquid (salmon liquid plus milk)

2 tbsp prepared mustard

1 cup thin sliced onion

Method :

Heat oven to 350F (175C). Butter 6-cup (1.5-Liter) casserole. Cook sliced potatoes in boiling water 10 minutes. Drain immediately. Drain salmon, saving liquid. Break salmon into bite-size pieces. Put liquid in cup and add enough milk to make the 2 cups (500ml) liquid called for. Heat butter in medium saucepan. Add flour, salt and pepper and stir to blend. Remove from heat and add the 2 cups (500ml) liquid all at once. Stir to blend. Stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.

Put a layer of 1/4 of the potatoes in the prepared casserole. Top with 1/3 of the salmon, 1/3 of the onions and about 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. Bake 45 minutes or until potatoes are tender and sauce is bubbling well.

Serves 4


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