Potato Salmon Casserole
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.—Laura Varney, Batavia, Ohio
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
5 min. |
COOK
|
35 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2-1/2 cups cubed cooked potatoes
- 2 cups frozen peas, thawed
- 1 cup mayonnaise
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 5 ounces process cheese (Velveeta), cubed
- 1 cup finely crushed cornflakes
- 1 tablespoon butter, melted
DIRECTIONS
Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese.
Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown. Yield: 4-6 servings.