ezRecipe-Zee: Cooking Recipe: How to make Potato And Salmon Casserole

Potato And Salmon Casserole

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Casseroles, Seafood / Shellfish

Ingredients:

                    Nonstick vegetable oil spray
1     can           pink salmon with bones - (14 3/4 oz)
2 1/2 pounds        russet potatoes
                    cut into 1" pieces
1     cup           low-fat (1%) milk
4     ounces        soft fresh goat cheese (such as
                    Montrachet)
3     tablespoons   freshly-grated Parmesan cheese - (packed)
                    Salt
                    Freshly-ground black pepper
2     large         eggs
1/2   cup           chopped green onions

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions.
Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake casserole until golden and heated through, about 45 minutes.
This recipe yields 6 servings.
Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g; cholesterol, 150 mg.
Comments: Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

Notes:
Recipe from the article "Cooking For Health: Got Calcium?" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, January 2000