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Salmon and Potato Casserole

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 12 mins
Total time 1 hr, 10 mins

Serves 4 (serving size: 2 wedges)

Salmon and Potato Casserole is a great for breakfast or dinner. This casserole is easy to make and great as leftovers, too! Smoked salmon is great for breakfast with eggs, bagels and toast - try these recipes to get your day started. 


  • 6 cups grated peeled baking potato
  • 1/2 cup thinly vertically sliced onion
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 ounces 1/3-less-fat cream cheese (about 2/3 cup), softened
  • 2 large eggs
  • Cooking spray
  • 1 (3.5-ounce) package smoked salmon
  • Dill sprigs

Nutrition Information

  • calories 391
  • fat 12.2 g
  • satfat 5.9 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 17.2 g
  • carbohydrate 54.4 g
  • fiber 3.9 g
  • cholesterol 127 mg
  • iron 3.1 mg
  • sodium 584 mg
  • calcium 112 mg

How to Make It

  1. Place an 8-inch round metal cake pan in oven. Preheat oven to 425° (leave pan in oven).

  2. Combine potato and onion in a large bowl. Combine salt, pepper, cheese, and eggs in a bowl, stirring well. Stir egg mixture into potato mixture. Remove preheated pan from oven; carefully coat pan with cooking spray. Place potato mixture in pan; pack down slightly. Bake at 425° for 50 minutes or until golden. Let stand in pan 10 minutes. Invert potato mixture onto a plate. Cut into 8 wedges; top evenly with salmon and dill.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit