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Pastry-Topped Salmon Casserole

Total Time

Prep: 20 min. Bake: 30 min.


6 servings

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
Pastry-Topped Salmon Casserole Recipe photo by Taste of Home


  • 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)


  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. Place remaining sheets of phyllo dough over filling to cover the top. Crimp edges; brush dough with remaining butter.
  3. Bake 30-35 minutes or until crust is lightly browned.

Nutrition Facts

1 cup: 417 calories, 26g fat (16g saturated fat), 90mg cholesterol, 943mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 19g protein.

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