Photo: Randy Mayor; Stylist: Cindy Barr

Salmon and Potato Casserole

Salmon and Potato Casserole is a great for breakfast or dinner. This casserole is easy to make and great as leftovers, too!

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: 2 wedges)
  • Hands-on: 12 Minutes
  • Total: 1 Hour, 10 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 391
  • Fat: 12.2g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.2g
  • Carbohydrate: 54.4g
  • Fiber: 3.9g
  • Cholesterol: 127mg
  • Iron: 3.1mg
  • Sodium: 584mg
  • Calcium: 112mg

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Salmon and Potato Casserole Recipe