Salmon Casserole


1 can (14-3/4 ounces) salmon, bones and skin removed
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 tablespoon dried dillweed
1 tablespoon finely minced onion
6 medium-size potatoes, peeled, boiled, and mashed
5 saltine crackers, crumbled
1 tablespoon butter, melted


Preheat the oven to 450 degrees F.

Drain the salmon and flake into a greased shallow 2-quart baking dish. Spread the soup over the salmon. Sprinkle with the dillweed and minced onion. Pile mounds of mashed potatoes over the soup. Sprinkle with the crumbled crackers and drizzle with the melted butter. Bake for 25 minutes. Serve hot.


4 servings

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