Ingredients:
1 (14 3/4 ounce) cans boneless and skinless pink salmon, drained
2 1/2 lbs russet potatoes, peeled and cut in 1 “,pieces
1 cup low-fat milk
4 ounces mozzarella cheese ( or other cheese)
3 tablespoons parmesan cheese, grated
2 large eggs
1/2 cup green onions, chopped
salt and pepper
nonstick cooking spray
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.