Creamy Blue Cheese–Salmon Casserole
Ingredients
- 12 small red potatoes 1½ lb, cut in half
- 1 lb fresh green beans trimmed, cut into 1-inch pieces
- 1 can 15.25 oz whole kernel sweet corn, drained
- 1 can 10¾ oz condensed cream of potato soup
- ½ cup water
- ½ teaspoon pepper
- ½ cup half-and-half
- 3 tablespoons all-purpose flour
- 1½ lb salmon fillets skin removed, cut into bite-size pieces
- 1 cup crumbled blue cheese 4 oz
- 2 tablespoons chopped fresh chives
Instructions
- pray 3- to 4-quart slow cooker with cooking spray.
- In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
- Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
- ln 1-cup measuring cup, mix half-and-half and flour with whisk until well blended.
- Stir into potato mixture in slow cooker.
- Stir in salmon.
- If using Low heat setting, increase to High.
- Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork.
- Stir in cheese and chives.
- Time-saver:
- Look for salmon fillets that already have the skin removed to save time from having to remove it.
Notes & Wine Advice
Quick Variation:
Two cans (7½ ounces each) water-packed chunk-style boneless skinless salmon, drained, can be used instead of the fresh salmon. Since it’s already cooked, stir it into the potato mixture and cook about 10 minutes or just until thoroughly heated.
Nutrition values
Calories: 460 kcal