Cooking For A Crowd - Large Sized Recipes
 Salmon and Potato Chip Casserole Recipe
Recipes for Quantity Cooking


Salmon and Potato Chip Casserole

cup butter or margarine
1 large onion, chopped (1 cup)
cup all-purpose flour
5 cans condensed cream of mushroom soup (10 oz. each)
1 quart milk
1 lbs. potato chips, coarsely crushed (12 cups)
5 cans salmon, drained and flaked (1 lb. each)
2 pkg. frozen peas, cooked and drained (10 oz. each)

In 3-quart saucepan melt butter; add onion and cook till tender but not brown.
Blend in flour, stirring till bubbly.
Stir in soup.
Gradually add milk till mixture is smooth.
Set aside about 2 cups crushed potato chips.
In two 13x9x2-inch metal baking pans, layer remaining potato chips, salmon, peas, and soup mixture alternately.
Sprinkle reserved chips over top.
Bake at 350 for 40 to 45 minutes or till heated through.
Serves 25

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