PASTRY-TOPPED SALMON CASSEROLE

Pastry-Topped Salmon Casserole image

This costs about the same as an ordinary chicken potpie, but one bite and you'll be amazed at how much the salmon adds. With cream cheese and the flaky crust, this is no ordinary casserole. -Tyler Sherman, Williamsburg, Virginia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

1 large onion, chopped
5 tablespoons butter, divided
1 garlic clove, minced
1-1/4 cups 2% milk
1 package (8 ounces) cream cheese, softened, cubed
2 cups frozen peas and carrots, thawed
1 can (14-1/2 ounces) diced potatoes, drained
2 pouches (6 ounces each) boneless skinless pink salmon, flaked
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)

Steps:

Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from heat; stir in peas and carrots, potatoes, salmon, salt and pepper. , Melt remaining butter; brush some of the butter over the bottom and sides of a 2-1/2-qt. round baking dish. Line with five sheets of phyllo dough. Pour in salmon mixture. Place remaining sheets of phyllo dough over filling to cover the top. Crimp edges; brush dough with remaining butter. , Bake 30-35 minutes or until crust is lightly browned.

Nutrition Facts : Calories 417 calories, Fat 26g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.