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Salmon And Potato Casserole

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Ingredients

Adjust Servings:
1 (14 3/4 ounce) can boneless and skinless pink salmon, drained
2 1/2 lbs russet potatoes, peeled and cut in 1 ",pieces
1 cup low-fat milk
4 ounces mozzarella cheese (or other cheese)
3 tablespoons parmesan cheese, grated
2 large eggs
1/2 cup green onion, chopped
salt and pepper
nonstick cooking spray

Nutritional information

338.9
Calories
86 g
Calories From Fat
9.6 g
Total Fat
4.1 g
Saturated Fat
126.2 mg
Cholesterol
257.7 mg
Sodium
36.3 g
Carbs
4.4 g
Dietary Fiber
4.1 g
Sugars
26.6 g
Protein
346g
Serving Size

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Salmon And Potato Casserole

Features:
    Cuisine:

    How to keep milk from curdling in potatoe, salmon, milk casserole.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Salmon and Potato Casserole, A hearty and high-protein one-dish meal that everyone will enjoy , How to keep milk from curdling in potatoe, salmon, milk casserole , Great tasting recipe I added some minced garlic, dill, and lemon


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    Steps

    1
    Done

    Spray 10" Diameter Glass Pie Dish With Nonstick Spray.

    2
    Done

    Separate Salmon Into Chunks and Set Aside.

    3
    Done

    Cook Potatoes in Large Pot of Boiling Salted Water Until Very Tender, About 20 Minutes and Drain.

    4
    Done

    Transfer Potatoes to Large Bowl.

    5
    Done

    Add Milk, Mozzarella Cheese and 1 Tbsp.

    6
    Done

    Parmesan Cheese.

    7
    Done

    Beat Until Almost Smooth.

    8
    Done

    Season With Salt and Pepper.

    9
    Done

    Beat in Eggs.

    10
    Done

    Stir in Salmon and Green Onions.

    11
    Done

    Transfer Mixture to Prepared Dish, Sprinkle With Remaining Parmesan Cheese.

    12
    Done

    Bake Casserole Until Golden and Heated Through, About 45 Minutes at 400.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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