Slow-Cooker Creamy Blue Cheese Salmon Casserole

  • Prep Time 10 min
  • Total Time 6 hr 25 min
  • Servings 8

Ingredients

Ingredients

10
to 12 small red potatoes (1 1/2 lb), cut in half
1
lb fresh green beans, trimmed, cut into 1-inch pieces
1
can (15.25 oz) whole kernel sweet corn, drained
1
can (10 3/4 oz) condensed cream of potato soup
1/2
cup water
1/2
teaspoon pepper
1/2
cup half-and-half
3
tablespoons Gold Medal™ all-purpose flour
1 1/2
lb salmon fillets, skin removed, cut into bite-size pieces
1
cup crumbled blue cheese (4 oz)
2
tablespoons chopped fresh chives

Directions

Directions

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
  • 2 Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
  • 3 In 1-cup measuring cup, mix half-and-half and flour with whisk until well blended. Stir into potato mixture in slow cooker. Stir in salmon. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork. Stir in cheese and chives.

Notes










Tips

Expert Tips

Look for salmon fillets that already have the skin removed, if possible, to save time from having to remove it. If not, 2 cans (7 1/2 ounces each) water-packed chunk-style boneless skinless salmon, drained, can be used instead of the fresh salmon. Since it’s already cooked, stir it into the potato mixture and cook about 10 minutes or just until thoroughly heated.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
580mg
24%
Potassium
1670mg
48%
Total Carbohydrate
57g
19%
Dietary Fiber
7g
28%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.