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Salmon and Potato Casserole
4 potatoes, peeled and thinly sliced
3 tablespoons flour
Salt and pepper
1 (16 ounce) can salmon, drained and flaked
1 medium onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
Place half of the potatoes in greased slow cooker.
Sprinkle with half of the flour, salt and pepper.
Cover with half the salmon; sprinkle with half the onion.
Repeat layers in order.
Combine soup and water.
Pour over potato-salmon mixture.
Dust with nutmeg.
Cover and cook on LOW for 7 to 10 hours.
Yield: 6 servings
Slow Cooker Casserole Recipes
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