Mom's Salmon and Potato Bake recipe

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Ingredients

8 medium potatoes, peeled and sliced
1 medium onion, sliced
1 (14.75 ounce) can salmon, drained and flaked
4 tablespoons all-purpose flour, or more as needed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 cup milk
2 teaspoons salted butter, cut into small pieces

Nutrition Info

392 calories
carbohydrate: 57.3 g
cholesterol: 37.1 mg
fat: 7.5 g
fiber: 6.7 g
protein: 23.9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 485.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.

  2. Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.

  3. Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

Recipe Yield

6 servings

Recipe Note

During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.

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