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Pastry-Topped Salmon Casserole Recipe
Pastry-Topped Salmon Casserole Recipe photo by Taste of Home

Pastry-Topped Salmon Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

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 (14x9-inch size)

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.

Directions

  1. Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from heat; stir in peas and carrots, potatoes, salmon, salt and pepper.
  2. 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.
  3. Bake 30-35 minutes or until crust is lightly browned. Yield: 6 servings.
Originally published as Pastry-Topped Salmon Casserole in Simple & Delicious March/April 2010, p47

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pastry-Topped Salmon Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 21, 2012

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.

MY REVIEW
Reviewed Mar. 28, 2012

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.

MY REVIEW
Reviewed Mar. 28, 2012

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).

MY REVIEW
Reviewed Feb. 12, 2011

have been making a similar casserole for ages

- an old favorite from my grandmothers-

MY REVIEW
Reviewed Jan. 30, 2011

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

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