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Potato Salmon Casserole Recipe

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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
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 4-6 servings

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

Nutritional Facts

1 serving (1 piece) equals 614 calories, 42 g fat (10 g saturated fat), 64 mg cholesterol, 1,038 mg sodium, 33 g carbohydrate, 3 g fiber, 24 g protein.

Directions

  1. Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese.
  2. 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.
Originally published as Potato Salmon Casserole in Casserole Cookbook 2001, p113

Nutritional Facts

1 serving (1 piece) equals 614 calories, 42 g fat (10 g saturated fat), 64 mg cholesterol, 1,038 mg sodium, 33 g carbohydrate, 3 g fiber, 24 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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