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Salmon And Potato Chip Casserole

American.Gourmet's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped to make 1 cup
  All-purpose flour 1⁄4 Cup (4 tbs)
  Condensed cream of mushroom soup 52 1⁄2 Ounce (5 Cans, Of 10 1/2 Ounce Each)
  Milk 4 Cup (64 tbs)
  Potato chips 1 1⁄4 Pound, coarsely crushed to make 12 cups
  Canned salmon 80 Ounce, drained, flaked (5 Cans, 16 Ounce Each)
  Frozen peas 20 Ounce, cooked, drained (2 Packages, 10 Ounce Each)
Directions

GETTING READY
1. Preheat oven to 350° Fahrenheit.

MAKING
2. In a 3-quart saucepan, heat butter to melt and cook onion until tender; do not brown.
3. Stir in flour and keep stirring until bubbly.
4. Blend in soup.
5. Slowly add milk and stir until mixture is smooth.
6. Remove 2 cups crushed potato chips and keep aside.
7. In the bottom of two 13x 9x2-inch metal baking pans, alternately spread layers of remaining potato chips, salmon, peas and soup mixture.
8. Top with reserved chips.
9. Bake in preheated oven for about 40 to 45 minutes until dish is heated through.

SERVING
10. Serve Salmon And Potato Chip Casserole with a green salad.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Quick
Cook Time: 
45 Minutes
Servings: 
12

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