This salmon and potato casserole recipe makes a tasty brunch or dinner.
- 1 can (approximately 15 ounces, or about 2 cups) salmon, drained and picked over for skin and bones
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 eggs, beaten
- 2 cups milk
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon dried dill weed
- 1/8 teaspoon pepper
- 4 medium baking potatoes, or about 6 cups sliced
In a large bowl combine salmon, onion, celery, eggs, milk, 1/2 teaspoon of salt, dill, and pepper; mix together well. Peel potatoes, slice thinly. Place half of potatoes in a greased 2 1/2-quart baking dish or casserole. Sprinkle potato layer with 1/2 teaspoon of salt. Spread half of the salmon mixture over the potato layer. Repeat with remaining potatoes, salt, and salmon mixture. Bake, uncovered, at 350° for 70 to 80 minutes, or until potatoes are tender. Remove from the oven and let stand for 5 minutes before serving.
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