Prep time: 15 minutes
Cook time: 1:30 hours
Yields 8 servings
2 c. milk
3 tbsp. Parmesan cheese
1 tsp. salt
1/8 tsp. white pepper
1 tbsp. fresh dill, chopped
1 tbsp. dried parsley
5 medium russet potatoes, peeled and cut into 1/4-inch slices
1 small onion, peeled and chopped
1/2 lb. fresh carrots, peeled and sliced
1/2 lb. frozen peas, thawed
1 14.75 oz. can boneless, skinless pink salmon, drained
1/2 c. whole-wheat seasoned breadcrumbs
1tbsp. butter, cut into small pieces
In a medium bowl, mix the eggs, milk Parmesan cheese, salt, white pepper, dill and parsley. Set aside.
Spray an 11X13 baking dish with cooking spray. Then layer the sliced potatoes, onion, carrots, peas and salmon. Repeat until all ingredients are used up, making sure the layer ends with potato.
Pour the milk/egg mixture on top to cover the potatoes. Then sprinkle on the breadcrumbs and randomly place some pats of butter on the breadcrumbs.
Cover the casserole dish with aluminum foil and bake at 375 degrees for 30 minutes. Lower the heat to 350 degrees and let bake for 1 hour, removing the foil 20 minutes before the end of baking time to help the breadcrumbs to brown. Check the potatoes for doneness, adding time, if needed.
Vary it! You can substitute canned tuna for the salmon. If you don’t like carrots and peas, feel free to use other vegetables instead.
Calories 269; Fat 7g; Saturated Fat 3g; Cholesterol 88mg; Sodium 531mg; Carbohydrate 35g; Fiber 4g; Protein 17g.