Pantry Cooking: Salmon and Potato Casserole

I came up with this dish years ago when my son was a little boy and money was often tight and despite its simple and frugal ingredients, it's remained a mainstay in our home that I prepare frequently during the autumn and winter.

Ingredients

Frozen hash brown potatoes 1/2 Kilogram
Melted butter 1/3 Cup (5.33 tbs)
Onion 1 Medium , diced
Canned sockeye salmon 20 Ounce , skin and bones removed (2 tins or 1
Sour cream 1/2 Cup (8 tbs) (low fat version can also be used)
Cream of mushroom soup 10 Ounce (1 can)
Dill weed 1 Tablespoon
Black pepper 1/2 Teaspoon
Salt 1/2 Teaspoon
Sharp cheddar cheese 1 Cup (16 tbs) , shredded
Panko bread crumbs 1 Cup (16 tbs)
Cooking spray 1 Dash

Directions

GETTING READY

1. Preheat the oven to 350 degrees F.

2. Grease a 9x13 inch baking dish with cooking spray. Set aside.

MAKING

3. In a bowl add frozen hash browns and melted butter. Stir to mix. Add the salmon and mix again. Put in the diced onions and continue to stir.

4. Add the sour cream and mushroom soup. Season with dill, salt and pepper. Mix them well. Add the egg into this bowl and stir well till all are combined.

5. Spread this mixture into the prepared baking dish evenly and sprinkle cheese and bread crumbs on top.

6. Bake for around 1 hour or till completely done. Remove from oven and let it sit for a few minutes, for the juices to settle, before slicing to serve.

SERVING

7. In a serving plate, serve the salmon and potato casserole hot with salad or sautéed veggies or as it is.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 450Calories from Fat 233

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 921 mg38.38%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet