Salmon and Potato Casserole

Salmon and Potato Casserole Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Salmon and Potato Casserole is a great for breakfast or dinner. This casserole is easy to make and great as leftovers, too!

Yield:

Serves 4 (serving size: 2 wedges)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 10 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Julianna Grimes,

July 2013
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