The Best Casserole Cookbook Ever - Plot & Excerpts
Goat cheese gives this casserole a contemporary spin. Serve it with mango salsa and a romaine salad. SERVES 6 ••••• 1 can (143/4 ounces) pink or red salmon, drained, juices reserved 21/2 pounds medium russet potatoes (about 4), peeled and cut into 1-inch slices 1 cup milk 1/4 pound soft fresh goat cheese 3 tablespoons grated Parmesan cheese, divided Salt Pepper 2 large eggs 1/2 cup chopped green onion (white and green parts) ••••• Preheat the oven to 400°F. Coat a 2-quart casserole with cooking spray. Separate the salmon into chunks, leaving the bones intact (they are high in calcium, soft, and will disappear in the casserole). Remove and discard the skin. Cook the potatoes in a large pot of boiling salted water until tender, about 20 minutes, and drain. Transfer the potatoes to a large bowl and add the milk, salmon juices, goat cheese, and 2 tablespoons of the Parmesan cheese. With a hand mixer, beat until almost smooth. Taste and add salt and pepper. Beat in the eggs.
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