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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
  • Nutmeg


  1. Place half of the potatoes in greased slow cooker.
  2. Sprinkle with half of the flour, salt and pepper.
  3. Cover with half the salmon; sprinkle with half the onion.
  4. Repeat layers in order.
  5. Combine soup and water.
  6. Pour over potato-salmon mixture.
  7. Dust with nutmeg.
  8. Cover and cook on LOW for 7 to 10 hours.

Yield: 6 servings

Source: Rival

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