Salmon Supper Casserole
|Cooked salmon||500 Milliliter (2 Cups)|
|Milk||250 Milliliter (1 Cup)|
|Flour||1 Cup (16 tbs)|
Remove bones and flake the fish.
Spread one half the amount in buttered casserole.
Cover with thin slices of onion and a generous layer of sliced raw potato.
Sprinkle with salt and pepper and dredge with flour.
Repeat these three layers then pour in milk.
Dot with butter and bake for 50 minutes, or until potatoes are tender, at 400F (200C).