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This costs about the same as an ordinary chicken potpie, but one bite and you'll be amazed at how much the salmon adds. With cream cheese and the flaky crust, this is no ordinary casserole. —Tyler Sherman, Williamsburg, Virginia
Nutritional Facts 1 cup equals 417 calories, 26 g fat (16 g saturated fat), 90 mg cholesterol, 943 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Pastry-Topped Salmon Casserole in Simple & Delicious March/April 2010, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 28, 2012 by bdstickles
I also didn't have canned potatoes so just used fresh ones, chopped nice and small, and simmered in the milk for a few minutes to soften.
I'm not a fan of seafood, but I made this casserole for some family and they absolutely loved it! The cream cheese adds a bit of a different creaminess than normal pot pie. I didn't have phyllo pastry so I just used normal pie pastry and it turned out great. My hubby is insisting I make this again, he's more than happy to eat the whole thing himself (over several meals of course).
Reviewed on Feb. 12, 2011 by olddutch
have been making a similar casserole for ages- an old favorite from my grandmothers-
have been making a similar casserole for ages
- an old favorite from my grandmothers-
Reviewed on Jan. 30, 2011 by bkslagle
Simply Scrumptious. I used drained canned peas and carrots instead of frozen. Will definitely make again.
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