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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Salmon potato casserole
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 Store covered in fridge (under 5°C)
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Egg free
Nut free
Easy to swallow
Low salt
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Good source of: calcium, folate, iron
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4
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Ingredients:
2 X 200g cans salmon, drained
3 large potatoes, thinly sliced
1 X 425g can crushed tomatoes
1 cup grated zucchini
1 cup chopped green capsicum
1 cup grated carrot
1 cup chopped parsley
breadcrumbs, (optional)
canola or olive oil
spray
2 tablespoons grated reduced fat cheese, (optional)
black pepper, to taste
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Method:
1. Spray a casserole lightly with canola or olive oil spray.
2. Place a layer of potatoes then the flaked salmon on the base of an ovenproof dish.
3. Cover with layers of tomatoes, zucchini, capsicum and carrot. Sprinkle with parsley and season with black pepper.
4. Repeat layers until all vegetables are used.
5. If desired, sprinkle breadcrumbs and low fat cheese over the top. Cook in a 180°C oven for approximately 40 minutes or until golden brown.
Notes: Serve with lightly steamed broccoli.
Contributed by:
(Logo links to further information)
Source: International Diabetes Institute (1997),
Diabetes, eating for health recipes, Caulfield.
Recipe publication date: 08/09/2001
Last reviewed: 13/05/2009
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