Salmon and Potato Casserole
Source of Recipe
Kevin Jackson
List of Ingredients
4 cups thinly sliced potatoes
8-ounce can salmon, saving the liquid (we used a 12-ounce can, and reserved some, since 8 ounces was not available at our store)
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups liquid (salmon liquid plus milk)
2 tablespoons prepared mustard
1 cup thinly sliced onion
Recipe
Heat oven to 350 degrees. Butter a 6-cup casserole.
Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.
Drain salmon, saving liquid. Break salmon into bite-size pieces.
Put liquid in cup with enough milk to make two cups. Heat butter in medium saucepan.
Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.
Put 1/4 of the potatoes in the prepared casserole, and top with 1/3 of the salmon, 1/3 of the onions and 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it. (We added some frozen dill from last year's garden, which was crying to be used.)
Cover and bake 45 minutes, or until potatoes are tender and sauce is bubbling well.
YIELD: 4 Servings
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