|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These slow-cooked scalloped potatoes are made with canned salmon and condensed soups.
- 4 to 5 medium potatoes, peeled and sliced
- 3 tablespoons flour
- Salt and pepper
- 1 can (16 ounces) salmon, drained and flaked
- 1/2 cup chopped onion
- 1 can (10 3/4 ounces) cream of mushroom soup or cream of celery soup
- 1/4 cup water
- Dash nutmeg
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt and pepper.
Cover with half the flaked salmon; sprinkle with half the onion. Repeat layers. Combine soup and water; pour over top of potato and salmon mixture. Sprinkle with just a dash of nutmeg.
Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.