Salmon Veggie Casserole

Recipe Thumbnail
Serving: Makes 10 servings.
Prep Time: 20 Minutes
Cooking Time: 25 to 30 Minutes

Recipe by:




Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large saucepan over medium heat, add butter. Once melted add flour and cook, whisking, for 2 minutes. Stir in milk and cook, whisking, for 6 to 8 minutes or until mixture thickens.
3. Remove from heat and stir in Dijon mustard, lemon juice, lemon zest, dill and Big Y salt and white pepper to taste, set aside.
4. Remove skin from salmon. Cut salmon into 1 1/2-inch cubes and season to taste with salt and pepper.
5. In a large skillet over medium heat, add olive oil. Once hot, add onion, celery and garlic and cook for 5 minutes. Add salmon cubes and cook for 5 minutes or until barely cooked through, remove pan from heat and stir in peas.
6. Stir salmon mixture into sauce and pour into a 13x9-inch pan that has been coated with cooking spray.
7. In a large bowl, combine potatoes, cheese and melted butter.
8. Top casserole with potato mixture and bake for 25 to 30 minutes or until potatoes are cooked and browned.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit!


Nutrition Facts

Calories: 371 (Calories from Fat: 162)
Total Fat: 18g (Saturated Fat: 6g)
Protein: 22g
Total Carbohydrates: 31g (Dietary Fiber: 3g
Sugars: 6g)
Cholesterol: 53mg
Sodium: 476mg