Shelly's Recipe

SALMON CASSEROLE

Category: Casseroles - Seafood

2 (14 3/4 oz) cans salmon, drained, flaked, bones removed
1/4 tsp ground black pepper
1/2 tsp ground nutmeg
1 lb mushrooms, coarsely chopped
1 shallot, finely chopped
1-2 tbsp margarine
2 tbsp flour
1-1/2 cups fat-free milk
2 whole cloves
1 bay leaf
1/2 cup unseasoned dry bread crumbs
4 potatoes, peeled, boiled, mashed
1 tsp paprika

Combine salmon, pepper, nutmeg, and mushrooms in 12x8 inch baking dish.

Saute shallot in margarine in small saucepan 1 minute over low heat. Whisk in flour; cook over low heat 1 to 2 minutes, whisking constantly. Whisk in milk; add cloves and bay leaf. Heat to boiling; boil, whisking until thickened, about 1 minute. Remove cloves and bay leaf; pour sauce over salmon mixture in baking dish.

Sprinkle sauce evenly with bread crumbs. Spoon mashed potatoes around edge of dish, forming a border; sprinkle with paprika. Bake, uncovered, at 375 until top is lightly browned, about 35 minutes.