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Pastry-Topped Salmon Casserole Recipe

Pastry-Topped Salmon Casserole Recipe photo by Taste of Home

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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

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Pastry-Topped Salmon Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 large onion, chopped
5 tablespoons butter, divided
1 garlic clove, minced
1-1/4 cups 2% milk
1 package (8 ounces) cream cheese, softened, cubed
2 cups frozen peas and carrots, thawed
1 can (14-1/2 ounces) diced potatoes, drained
2 pouches (6 ounces each) boneless skinless pink salmon, flaked
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)

Directions

In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from the heat; stir in peas and carrots, potatoes, salmon, salt and pepper.
Melt remaining butter; brush some of the butter over the bottom and sides of a 2-1/2-qt. round baking dish. Line with five sheets of phyllo dough. Pour in salmon mixture. Crimp remaining sheets of dough; place over filling to cover the top. Brush dough with remaining butter.
Bake at 375° for 30-35 minutes or until crust is lightly browned. Yield: 6 servings.

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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Pastry-Topped Salmon Casserole

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Reviewed on Jun. 21, 2012 by ahna_mia

I used pre made crust and prebaked the bottom(pricked so not to bubble up) for 8 min.The only change I made was to add 1.5 tablespoons of dried dill weed which added extra delicious flavor.I used 2 diced and par-boiled potatoes and 3 diced carrots with the potatoes.Much better than canned...topped with 2nd crust and used a 9x13 rectangle glass dish.I laid the crust into the dish and patted it up the sides.It doesn't reach all the way but once it's baked and set the slices hold nicely.

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.

Reviewed on Mar. 28, 2012 by bdstickles

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-

Reviewed on Jan. 30, 2011 by bkslagle

Simply Scrumptious. I used drained canned peas and carrots instead of frozen. Will definitely make again.