Potato and Salmon Casserole

posted by RisaG 01-07-100 3:22 PM

* Exported from MasterCook *
Potato and Salmon Casserole
Recipe By : Bon Appetit, January 2000, p. 169
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1 (14.75 oz) can pink salmon (with bones) -- drained
2 1/2 lb russet potatoes -- peeled, cut in 1" pieces
1 cup 1% low-fat milk
4 oz soft fresh goat cheese -- such as Montrachet
3 tbsp. Parmesan cheese -- freshly grated
2 large eggs
1/2 cup green onions -- chopped
salt and pepper -- to taste


Preheat oven to 400F. Spray 10" 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 1 tbsp. 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 Parmesan cheese.

Bake casserole until golden and heated through, about 45 minutes.

Nutritional information: Per serving, 330 calories, 11g total fat, 5g sat fat, 150mg chol.

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