Salmon-Potato Casserole
Salmon-Potato Casserole recipe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned salmon
|
|
| 1 | can |
soup, cream of potato
|
*
|
| ½ | cup |
evaporated milk
skim |
|
| ¼ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | cup |
shredded wheat cereal
|
* |
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
canned salmon
|
|
| 1 | can |
soup, cream of potato
|
*
|
| 118 | ml |
evaporated milk
skim |
|
| 1.3 | ml |
celery salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 237 | ml |
shredded wheat cereal
|
* |
| 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 the broiler a few minutes to brown.
