Quickie Salmon-Potato Casserole
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- 16 oz
- red salmon, canned
- 5 oz
- potato soup
- 1/2 c
- evaporated milk
- 1/4 tsp
- celery salt
- 1/8 tsp
- wheat biscuits, shredded
- 1 Tbsp
1Drain salmon; remove dark skin and bones.
2Break salmon into 1 inch pieces.
3Heat potato soup with milk, celery, salt and pepper; add salmon.
4Pour mixture into a well-greased casserole; cover with shredded wheat and dot with butter.
5Place under broiler a few minutes to brown.