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Recipes
Seafood
Casseroles
Can Fish Casserole

Lynn's Canned Salmon Potato Goat Cheese Casserole

 Nonstick vegetable oil spray
1 can pink salmon with bones - (14 3/4 oz) drained
2 1/2 lb russet potatoes peeled, and
    cut into 1" pieces
1 cup low-fat (1%) milk
4 oz soft fresh goat cheese (such as Montrachet)
3 tbl freshly-grated Parmesan cheese - (packed)
    Salt to taste
    Freshly-ground black pepper to taste
2 lrg eggs
1/2 cup chopped green onions

 Method :
Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, 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 1 tablespoon Parmesan cheese. Bake casserole until golden and heated through, about 45 minutes.
This recipe yields 6 servings