Potato and Salmon Casserole
Nonstick vegetable spray
1 14.75-oz. can pink salmon with bones, drained
2-1/2 lb. russet potatoes, peeled and cut into 1-inch pieces
1 c. low-fat 1% milk
4 oz. soft fresh goat cheese
3 tbsp packed freshly grated Parmesan cheese
2 large eggs
1/2 c. chopped green onions
Preheat oven to dg400. Spray 10-inch diameter glass pie dish with oil
spray.
Separate salmon into chunks, leaving bones in tact; set aside.
Cook potatoes in large pot of boiling salted water until very
tender--about 20 minutes. Drain; transfer to large 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. Transfer mixture to prepared dish.
Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake casserole
until golden and heated through, about 45 minutes.
Yield 6 servings.
Have fun with new recipes
Sherri
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