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Potato Salmon Casserole
Ingredients:
2 1/2 c. cubed cooked potatoes
2 c. frozen peas, thawed
1 c. mayonnaise, no substitution
1 can (14 3/4 oz.) salmon, drained, bones and skin removed
5 oz. Velveeta cheese
1 c. finely crushed corn flakes
1 Tbs. butter
2 1/2 c. cubed cooked potatoes
2 c. frozen peas, thawed
1 c. mayonnaise, no substitution
1 can (14 3/4 oz.) salmon, drained, bones and skin removed
5 oz. Velveeta cheese
1 c. finely crushed corn flakes
1 Tbs. butter
Directions:
Place potatoes in a greased 2 qt. baking dish. Top with peas; spread with mayonnaise. Top with salmon and cheese. Bake, uncovered, at 350 for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Makes 4-6 Servings
Place potatoes in a greased 2 qt. baking dish. Top with peas; spread with mayonnaise. Top with salmon and cheese. Bake, uncovered, at 350 for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Makes 4-6 Servings
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