Crock Pot Scalloped Potatoes With Salmon And Sun-Dried Tomatoes Recipe

Name: Crock Pot Scalloped Potatoes With Salmon And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large potatoes, peeled and sliced; 5 tablespoons flour; salt and pepper, to taste; basil, to taste; rosemary; 1 (16 ounce) can salmon, drained and flaked; 1/2 cup chopped onion; 3 garlic cloves, chopped; 4 sun-dried tomatoes, chopped; 1 (10 3/4 ounce) can cream of mushroom soup; 1/4 cup water; 1 dash nutmeg

Servings: persons

5 large potatoes, peeled and sliced
5 tablespoons flour
salt and pepper, to taste
basil, to taste
rosemary
1 (16 ounce) can salmon, drained and flaked
1/2 cup chopped onion
3 garlic cloves, chopped
4 sun-dried tomatoes, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
1 dash nutmeg

1
PREPARATION:
2
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
3
Sprinkel with with half garlic.
4
Sprinkel with half Sundried Tomatoes.
5
Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
6
In a 6 quart Chrome Smart-Pot.
7
Programmable Slow Cooker this recipe takes 2.5 hours to complete.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large potatoes, peeled and sliced, 5 tablespoons flour, salt and pepper, to taste, basil, to taste, and more.

Yes, Crock Pot Scalloped Potatoes With Salmon And Sun-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Scalloped Potatoes With Salmon And Sun-Dried Tomatoes

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