Quickie Salmon-Potato Casserole
A simple but scrumptious dish that's perfect to make when you don't have a lot of time to prepare dinner.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned salmon
|
|
| 5 | ounces |
soup, potato
can, condensed |
* |
| ½ | cup |
milk
evaporated |
|
| ¼ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | each |
wheat biscuits
shredded |
* |
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
canned salmon
|
|
| 144.5 | ml/g |
soup, potato
can, condensed |
* |
| 118 | ml |
milk
evaporated |
|
| 1.3 | ml |
celery salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.5 | each |
wheat biscuits
shredded |
* |
| 15 | ml |
butter
|
|
Directions
Drain salmon; remove dark skin and bones. Break salmon into 1 inch pieces. Heat potato soup with milk, celery, salt and pepper; add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter. Place under broiler a few minutes to brown.
