Potato and Salmon Casserole

Name: Potato and Salmon Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges eggs; 113 grams soft fresh goat cheese (such as Montrachet); 118 milliliters chopped green onions; 237 milliliters low-fat (1%) milk; 3 Tbsps (packed) freshly grated Parmesan cheese; 1 kilograms russet potatoes, peeled, cut into 1-inch pieces; 418 grams pink salmon (with bones), drained

Potato and Salmon Casserole might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 351 calories, 26g of protein, and 11g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up milk, parmesan cheese, russet potatoes, and a few other things to make it today. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

Instructions

Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture).

Ingredients you will need

Potato

Salmon

Cooking Oil

Equipment you will use

Pie Form

Oven

Remove black pieces of skin; discard. Set salmon aside.

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Salmon

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes.

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Potato

Water

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Pot

Drain.

Transfer potatoes to large bowl.

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Potato

Equipment you will use

Bowl

Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions.

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Parmesan