SLOW-COOKER CREAMY BLUE CHEESE SALMON CASSEROLE

Slow-Cooker Creamy Blue Cheese Salmon Casserole image

There's no need to heat up the kitchen for this casserole. It takes only 10 minutes to get the scrumptious complete meal started in the slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h25m

Yield 8

Number Of Ingredients 11

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Ingredients

10 to 12 small red potatoes (1 1/2 lb), cut in half
1 lb fresh green beans, trimmed, cut into 1-inch pieces
1 can (15.25 oz) whole kernel sweet corn, drained
1 can (10 3/4 oz) condensed cream of potato soup
1/2 cup water
1/2 teaspoon pepper
1/2 cup half-and-half
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 lb salmon fillets, skin removed, cut into bite-size pieces
1 cup crumbled blue cheese (4 oz)
2 tablespoons chopped fresh chives

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
In 1-cup measuring cup, mix half-and-half and flour with whisk until well blended. Stir into potato mixture in slow cooker. Stir in salmon. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork. Stir in cheese and chives.

Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g