Potato And Salmon Casserole

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Title: Potato And Salmon Casserole
Categories: fish (ocean), casseroles
Yield: 6 servings

Nonstick vegetable oil spray
1 cn pink salmon with bones - (14
- 3/4 oz; drained
2 1/2 lb russet potatoes; peeled, and
cut into 1" pieces
1 c low-fat (1%) milk
4 oz soft fresh goat cheese (such
- as
Montrachet)
3 tb freshly-grated Parmesan
-cheese - (p
Salt; to taste
Freshly-ground black pepper;
- to taste
2 lg eggs
1/2 c chopped green onions

Preheat oven to 400 degrees. 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.

This recipe yields 6 servings.

Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g;
cholesterol, 150 mg.

Comments: Canned salmon (with soft, edible bones) and potatoes are good
sources of calcium.

Source:
"Bon Appétit, January 2000"
S(Formatted for MC6):
"03-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 2g Fat (9.2% calories
from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 71mg
Cholesterol; 36mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : Recipe from the article "Cooking For Health: Got Calcium?" by Marie
Simmons

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Preparation Time: 0:00

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