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
- 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)
- 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.
- 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 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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