Friday, May 16, 2008

1 pound potatoes, peeled and cubed
1 tablespoon vegetable oil
1 small onion, diced
1 tablespoon flour
1 3/4 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup frozen peas
6 ounces shredded Cheddar cheese
2 (6 ounce) cans boneless, skinless salmon, drained and flaked
2 slices white bread
2 Tbsp dry bread crumbs

1. In 3-quart saucepan over high heat, heat potatoes and water to cover to boiling. Cover; cook on medium-low 25 minutes or until tender, but not mushy; drain.
2. Meanwhile, in 2-quart saucepan over medium heat, in hot oil, cook onion until tender; stir in flour; cook 1 minute. Stir in milk, salt, pepper and peas; stir until thickened. Remove from heat; add cheese.
3. Preheat oven to 350 F. Add potatoes and salmon to mixture in saucepan. Toast bread; cut into pieces; arrange in 1-quart casserole; top with salmon mixture and bread crumbs. Bake 20-25 minutes until hot and bubbly.

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