Best Salmon And Potato Casserole Recipes

POTATO AND SALMON CASSEROLE

Steps:

• Preheat oven to 400°F. 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.

SALMON AND POTATO CASSEROLE

Steps:

• Spray 10" diameter glass pie dish with nonstick spray.
• Separate salmon into chunks and set aside.
• Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
• Transfer potatoes to large bowl.
• Add milk, mozzarella cheese and 1 tbsp.
• Parmesan cheese.
• 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 Parmesan cheese.
• Bake casserole until golden and heated through, about 45 minutes at 400.

SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
• Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.