Potato And Salmon Casserole Recipes

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POTATO SALMON CASSEROLE



Potato Salmon Casserole image

I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 7

2-1/2 cups cubed cooked potatoes
2 cups frozen peas, thawed
1 cup mayonnaise
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
5 ounces process cheese (Velveeta), cubed
1 cup finely crushed cornflakes
1 tablespoon butter, melted

Steps:

  • Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

POTATO-SALMON BAKE



Potato-Salmon Bake image

Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.

Provided by Tara Bench

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3/4 cup panko breadcrumbs
3 tablespoons roughly chopped fresh dill, plus more for garnish
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted, plus more for the dish
2 1/2 pounds assorted potatoes, such as sweet potatoes, small Yukon Golds or small red potatoes, unpeeled and sliced 3/8-inch thick
1 1/4 cups crumbled feta (about 6 ounces)
1 1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth
1 1/4 pounds skinless salmon filet

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
  • Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
  • Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
  • Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

POTATO AND SALMON CASSEROLE



Potato and Salmon Casserole image

Categories     Cheese     Egg     Fish     Potato     Bake     Casserole/Gratin     Goat Cheese     Parmesan     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1 14.75-ounce can pink salmon (with bones), drained
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup low-fat (1%) milk
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons (packed) freshly grated Parmesan cheese
2 large eggs
1/2 cup chopped green onions

Steps:

  • Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
  • Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.
  • Bake casserole until golden and heated through, about 45 minutes.

SPEEDY SALMON CASSEROLE



Speedy Salmon Casserole image

Next, she prepares the Speedy Salmon Casserole, which bakes at the same oven temperature as the cake. "Living here on the Kenai Peninsula, we have plenty of fresh salmon. Bat this creamy, comforting casserole tastes just as good with canned salmon," she assures. "It's also a great way to use up leftover mashed potatoes-or dress up instant ones.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon all-purpose flour
3 tablespoons ketchup
1/2 cup whole milk
1 can (14-3/4 ounces) salmon, drained, flaked and bones removed
2 cups mashed potato flakes
1 cup shredded cheddar cheese

Steps:

  • In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. , Prepare mashed potatoes according to package directions. Spoon half into a greased 11x7-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 296 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 652mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

SMOKED SALMON AND POTATO BREAKFAST CASSEROLE



Smoked Salmon and Potato Breakfast Casserole image

Categories     Fish     Potato     Breakfast     Brunch     Bake     Sauté     Christmas     Casserole/Gratin     Salmon     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
3 tablespoons minced fresh chives
2 teaspoons minced fresh dill
4 large eggs
1 cup half and half
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Capers
Fresh dill sprigs

Steps:

  • Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
  • Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
  • Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
  • Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

SALMON CASSEROLE SURPRISE



Salmon Casserole Surprise image

This flavorful casserole is a comfort food dish!

Provided by inspirepassion

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 cups sliced potatoes
1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
1 cup milk, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup mayonnaise
½ cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
  • Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
  • Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
  • Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
  • Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
  • Bake in the preheated oven until casserole is bubbling, about 30 minutes.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g

SALMON AND POTATO CASSEROLE



Salmon and Potato Casserole image

Make and share this Salmon and Potato Casserole recipe from Food.com.

Provided by SJG3483

Categories     Healthy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (14 3/4 ounce) can boneless and skinless pink salmon, drained
2 1/2 lbs russet potatoes, peeled and cut in 1 ",pieces
1 cup low-fat milk
4 ounces mozzarella cheese (or other cheese)
3 tablespoons parmesan cheese, grated
2 large eggs
1/2 cup green onion, chopped
salt and pepper
nonstick cooking spray

Steps:

  • Spray 10" diameter glass pie dish with nonstick spray.
  • Separate salmon into chunks and set aside.
  • Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
  • Transfer potatoes to large bowl.
  • Add milk, mozzarella cheese and 1 tbsp.
  • Parmesan cheese.
  • Beat until almost smooth.
  • Season with salt and pepper.
  • Beat in eggs.
  • Stir in salmon and green onions.
  • Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese.
  • Bake casserole until golden and heated through, about 45 minutes at 400.

MOM'S SALMON AND POTATO BAKE



Mom's Salmon and Potato Bake image

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.

Provided by Andytofu

Categories     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  • 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.
  • Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

Nutrition Facts : Calories 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, Sodium 485.8 mg, Sugar 4.9 g

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