Salmon & Potato Casserole
Yield
6 servingsPrep
15 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
peeled, thinly sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 16 | ounces |
canned salmon
drained, flaked |
|
| 1 | medium |
onions
chopped |
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| ¼ | cup |
water
|
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
peeled, thinly sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
|
*
|
| 462.4 | ml/g |
canned salmon
drained, flaked |
|
| 1 | medium |
onions
chopped |
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 59 | ml |
water
|
|
| 1 | x |
nutmeg
|
*
|
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.
