Salmon And Potato Casserole – a delicious recipe with onion, kosher salt, freshly ground black pepper, cream cheese, eggs, Cooking spray. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place an 8-inch round metal cake pan in oven. Preheat oven to 425u00b0 (leave pan in oven).
2
Combine potato and onion in a large bowl. Combine salt, pepper, cheese, and eggs in a bowl, stirring well. Stir egg mixture into potato mixture. Remove preheated pan from oven; carefully coat pan with cooking spray. Place potato mixture in pan; pack down slightly. Bake at 425u00b0 for 50 minutes or until golden. Let stand in pan 10 minutes. Invert potato mixture onto a plate. Cut into 8 wedges; top evenly with salmon and dill.
3
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4
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5
.
534
kcal
Calories
20
g
Fat
66
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups grated peeled baking potato, 1/2 cup thinly vertically sliced onion, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.
Yes, Salmon And Potato Casserole 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.
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