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Salmon & Potato Casserole

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

10 hrs

Ready

10 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each potatoes
peeled, thinly sliced
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3 tablespoons all-purpose flour
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1 x salt and black pepper
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16 ounces canned salmon
drained, flaked
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1 medium onions
chopped
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10 ¾ ounces cream of mushroom soup
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¼ cup water
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1 x nutmeg
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Ingredients

Amount Measure Ingredient Features
4 each potatoes
peeled, thinly sliced
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45 ml all-purpose flour
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1 x salt and black pepper
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462.4 ml/g canned salmon
drained, flaked
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1 medium onions
chopped
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310.7 ml/g cream of mushroom soup
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59 ml water
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1 x nutmeg
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Directions

Place half of the potatoes in greased Crock-Pot.

Sprinkle with half of the flour, salt and pepper.

Cover with half the salmon; sprinkle with half the onion.

Repeat layers in order.

Combine soup and water.

Pour over potato-salmon mixture.

Dust with nutmeg.

Cover and cook on Low for 7 to 10 hours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 26524% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 663mg 28%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 41g
Vitamin A 2% Vitamin C 16%
Calcium 23% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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