How To Cook a Salmon and Potato Casserole

INGREDIENTS:

• 4cups thinly sliced potatoes
• 8-oz can salmon
• 3tbsp butter
• 1/4 cup flour
• 1tsp salt
• 1/8tsp pepper
• 2cups liquid(salmon liquid plus milk)
• 2tbsp prepared mustard
• 1cup thin slices onion

PROCEDURE:

Heat oven to 350F(175C).Butter 6-cup (1.5-L)  casserole. Cook sliced potatoes in boiling salted  water 10 minutes. Drain salmon,saving liquid.  Break salmon into bite-size pieces. Put liquid in  cup and add enough milk to make the 2 cups

(500ml)liquid called for.

    Heat butter in medium saucepan.Add flour,  salt and pepper and stir to blend.Remove from heat and  add the 2 cups (500ml) liquid all at  once.Stir to blend.Stir in mustard.Return to  moderate heat and cook until boiling thickened  and smooth, stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.

     Put a layer of 1/4 of the potatoes in the

prepared casserole.Top with 1/3 of the salmon 1/3 of the onions and about 1/4 of the sauce. Repeat these layer twice more and end with a 

final layer of potatoes and sauce

     bake 45 minutes or until potatoes are tender and sauce is bubbling.