Potato Salmon Casserole Recipe

5 1 1
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Potato Salmon Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.

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

Directions

Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese.
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 piece: 614 calories, 42g fat (10g saturated fat), 64mg cholesterol, 1038mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 24g protein.

  • 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
  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

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lrpmhill User ID: 7345971 227119
Reviewed May. 29, 2015

"very easy to make, tasted excellent!"

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