Potato Salmon Casserole

Some may think casseroles are boring and tasteless dinners, but I beg to differ!

The truth is, this type of dish can be easy, quick, inexpensive and healthy.

It can also make a little go a long way. If you are creative in the kitchen in the least, you are sure to create something delicious.



We only had 2 salmon fillets left in our freezer. Uh oh- this is never going to be enough to feed Jon and I!

I scrambled around the pantry and found some small potatoes. I also had some leftover cottage cheese from another recipe and we had just bought a dozen eggs.

There was my base for a delicious dish and my recipe for Potato Salmon Casserole was born.


Potato Salmon Casserole

what you will need:

• dozen small potatoes or 3-4 large ones (about 1 potato per serving)
• 2 salmon fillets, thawed (about 1/2 salmon filet per serving)
• 6- 8 eggs (or egg whites) depends of how many you are feeding, I counted about 2 eggs per serving
• 1/4 cup skim milk
• 1 tbsp old bay
• pepper
• 1 cup chopped spinach
• 1/2 cup small curd cottage cheese 1%
• 1/4 cup shredded low fat mozzarella cheese
• Panko bread crumbs (optional)

1. Wash, cube and boil potatoes until soft, place in casserole dish
2. Cut salmon into cubes and place in casserole dish
3. In bowl, mix eggs, milk, old bay, pepper, spinach, cottage cheese, mozzarella cheese. Add to casserole dish and stir.
4. Top with panko bread crumbs
5. Bake at 375 degrees for 40 minutes or until all egg is cooked.

Enjoy! (It tastes better than it looks, I promise!)

Make healthy choices!

Thanks for reading,

-Kimmie