- 4cups thinly sliced potatoes
- 8-oz can salmon
- 3tbsp butter
- 1/4 cup flour
- 1tsp salt
- 1/8tsp pepper
- 2cups liquid(salmon liquid plus milk)
- 2tbsp prepared mustard
- 1cup thin slices onion
Heat oven to 350F(175C).Butter 6-cup (1.5-L)
casserole. Cook sliced potatoes in boiling salted
water 10 minutes. Drain salmon,saving liquid.
Break salmon into bite-size pieces. Put liquid in
cup and add enough milk to make the 2 cups
(500ml)liquid called for.
Heat butter in medium saucepan.Add flour,
salt and pepper and stir to blend.Remove from
heat and add the 2 cups (500ml) liquid all at
once.Stir to blend.Stir in mustard.Return to
moderate heat and cook until boiling thickened
and smooth, stirring constantly. Turn heat to low
and continue cooking and stirring 2 minutes longer.
Put a layer of 1/4 of the potatoes in the
prepared casserole.Top with 1/3 of the salmon
1/3 of the onions and about 1/4 of the sauce.
Repeat these layer twice more and end with a
final layer of potatoes and sauce
bake 45 minutes or until potatoes are tender
and sauce is bubbling.
prepared casserole.Top with 1/3 of the salmon
1/3 of the onions and about 1/4 of the sauce.
Repeat these layer twice more and end with a
final layer of potatoes and sauce
bake 45 minutes or until potatoes are tender
and sauce is bubbling.
