| | Directions | | Pare and slice potatoes. Butter a 1 1/2 quart casserole dish and place 1/2 of the potatoes in the bottom. Top with fish (bones and skin removed) and onions. Sprinkle with the flour. Add remaining potatoes. Pour enough milk over this to cover the potatoes. Dot with butter and bake at 350° for about 1 hour or until potatoes are tender and slightly browned. |
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| Ingredients | | - |  | 4 potatoes (medium) |
| - | | 1 - 16 ounce can red or pink salmon, skin and bones removed |
| - | | 1 onion, thinly sliced (small) |
| - | | 2 tablespoons flour |
| - | | Milk |
| - | | 2 tablespoons butter |
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