Ingredients
6
6 servings
- •4 cups sliced potatoes
- •1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
- •1 cup milk, or as needed
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •0.5 cup mayonnaise
- •0.5 cup grated Parmesan cheese
- •1 teaspoon Worcestershire sauce
- •1 teaspoon prepared mustard
Instructions
- Place potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, constantly stirring, until sauce is thickened and smooth, 5 to 10 minutes.
- Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
- Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 451
- Carbohydrate: 24g
- Fat: 29g
- Fiber: 2g
- Protein: 24g
- Sugar: 3g
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