Potato and Salmon Casserole

Potato and Salmon Casserole
Photo by Carrie Lloyd


  • 4 ounces fresh goat cheese (such as Montrachet)
  • 2 ½ pounds russet potatoes
  • Nonstick vegetable oil spray
  • 1 14.75-ounce can pink salmon (with bones)
  • 3 tablespoons freshly grated Parmesan cheese
  • ½ cup green onions
  • 2 large eggs
  • + 1 more ingredients
    • 1 cup low-fat (1%) milk

Preheat oven to 400°F. 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...

View full recipe at Epicurious


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