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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A casserole recipes Ingredients:
1 package (5.5 ounces) au gratin potatoes |
2-1/3 cups water |
3 cups milk |
4 teaspoons dijon-style mustard |
1 can (15-1/2 ounces) red salmon, drained and flaked or |
one pound of salmon fillet flaked |
1 cup cornflake crumbs |
1/4 cup tartar sauce |
1/4 cup finely chopped fresh dill |
1 large egg |
3 tablespoons lemon juice |
1 package (1-3/4 ounces) white-sauce mix |
2 tablespoons capers |
1 bag (16-ounces) frozen broccoli, cauliflower and carrot combination |
Directions:
1. In medium bowl, combine potatoes, water, 2/3 cup milk and 3 teaspoons mustard; mix well, and set mixture aside.
2. In large bowl, combine salmon, cornflake crumbs, tartar sauce, 2 tablespoons dill, the egg and 1 tablespoon lemon juice; mix well. Divide mixture in four equal parts; shape each into a 1-inch-thick oval patty.
3. Preheat oven to 400 degrees. In medium saucepan, combine white-sauce mix and remaining 2-1/3 cups milk. Bring to boiling, whisking, until thickened. Remove from heat; stir in remaining mustard, dill, remaining lemon juice and the capers.
4. Toss thawed vegetables with 1 cup dill sauce; spoon into bottom of 2-quart casserole. Top with potato mixture. Arrange salmon patties on top of potatoes. Bake, uncovered, 35 minutes, or until hot and bubbly.
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