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.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3 tablespoons ketchup
- 1/2 cup milk
- 1 can (14-3/4 ounces) salmon, drained, flaked and bones removed
- 2 cups mashed potato flakes
- 1 cup (4 ounces) shredded cheddar cheese
- In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepared mashed potatoes according to package directions.
- Spoon half into a greased 11-in. x 7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted. Yield: 6 servings.
Originally published as Speedy Salmon Casserole in Quick Cooking May/June 1998, p20
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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