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Next, she prepares the Speedy Salmon Casserole, which bakes at the same oven temperature as the cake. "Living here on the Kenai Peninsula, we have plenty of fresh salmon. Bat this creamy, comforting casserole tastes just as good with canned salmon," she assures. "It's also a great way to use up leftover mashed potatoes—or dress up instant ones.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 296 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 652 mg sodium, 23 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Speedy Salmon Casserole in Quick Cooking May/June 1998, p20
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Reviewed on Jun. 06, 2011 by chicken11
This was very good and easy. Had canned red salmon to use and made instant potatoes with 1/3 cup of sour cream added to them. I needed 2 cups of potatoes and a smaller dish was used. 9x9 would work.
Reviewed on Jan. 11, 2011 by l2bake
11x7 baking dish is WAY to big!! I use a 9x9 baking dish with great results! The flavor is wonderful in this casserole!
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