Salmon Casserole
By Yankee Magazine|May 23 2002|
A quick, easy, and budget-conscious recipe. Mashed potato lovers will enjoy this casserole!
Yield
4 servings
Ingredients
1 can (14-3/4 ounces) salmon, bones and skin removed
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 tablespoon dried dillweed
1 tablespoon finely minced onion
6 medium-size potatoes, peeled, boiled, and mashed
5 saltine crackers, crumbled
1 tablespoon butter, melted
Instructions
Preheat the oven to 450 degrees F.
Drain the salmon and flake into a greased shallow 2-quart baking dish. Spread the soup over the salmon. Sprinkle with the dillweed and minced onion. Pile mounds of mashed potatoes over the soup. Sprinkle with the crumbled crackers and drizzle with the melted butter. Bake for 25 minutes. Serve hot.
