This delicious Salmon Casserole with Spinach makes four servings.
1 pound salmon fillets 2 tablespoons lemon juice 1 pound frozen spinach, thawed and well drained 1 onion, diced 1 tablespoon butter 2 garlic cloves, minced 1 tablespoon flour 1 cup cream 1 cup milk 2 large eggs 1½ pounds potatoes, cooked and thickly sliced 1/3 pound Emmental, grated salt, pepper, nutmeg Instructions:
Preheat oven to 400°F. Grease a 9×13-inch casserole dish.
Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper.
In a frying pan, sauté onion in butter until translucent. Add garlic. Stir in flour and cook briefly.
Mix 1 cup cream and ¾ cup milk. Add to frying pan and whisk until smooth.
Add half the cheese to the sauce. Season with salt, pepper, and generous amount of nutmeg. Remove from heat.
Whisk eggs with remaining ¼ cup milk and stir into sauce.
Put potatoes in casserole. Spoon a bit of sauce over potatoes. Cover with spinach. Evenly spread salmon pieces over top.
Spoon remaining sauce over top. Sprinkle with remaining cheese.
Bake, uncovered, about 35 minutes. Cheese and sauce should be bubbly and salmon should flake when cut.
You can make this ahead of time, put it in the fridge until it’s time to bake, but your baking time may be a little longer. Use a casserole dish that is large and shallow rather than narrow and deep as it will allow the potatoes and spinach to heat up quicker.
You can substitute Gouda or Swiss cheese for the Emmental and/ or kale for the spinach.