And today's recipe for Salmon and Hash Brown Casserole is just that.
I came up with this dish years ago when my son was a little boy and money was often tight; and despite its simple and frugal ingredients, it's remained a mainstay in our home that I prepare frequently during the autumn and winter.
So join me today in the Kitchen Witch cottage as I show you how quick and easy this is to put together,
To visit the printable recipe, please click here: Salmon and Potato Casserole.
- 1/2 of a 1 kg pkg. frozen hash brown potatoes
- 1/3 cup melted butter
- 1 diced onion
- 1/2 cup sour cream (can use low fat)
- 1 can cream of mushroom soup(can use low fat)
- 1 beaten egg
- 2 tins drained sockeye salmon, skin and bones removed, or 1 cooked salmon filet, shredded
- 1 tbsp dill weed
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 cup shredded sharp cheddar
- 1 cup panko breadcrumbs:
- Place hash browns in a medium bowl. Add the diced onions. Pour margarine over and mix well.
- Mix sour cream, soup, egg, and salmon with dill, salt, and pepper in a large mixing bowl.
- Pour the hash browns into the bowl with the soup and mix everything together well.
- Spoon into a 9 x 13 baking dish that has been treated with cooking spray. Sprinkle with cheese and panko. Bake uncovered at 350 degrees for one hour.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.