4 Reviews

This had an excellent flavor, and was a great change from the same 'ol ham and scalloped potatoes. But mine seemed kind of runny. I'd probably cut down on the milk next time, or thiken the sauce before I bake. But like I said, excellent flavor.

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Lightly Toasted May 06, 2003

I took the other 3 reviews to heart and thickened the milk into a white sauce, adding the egg after, and then pouring it over the casserole before baking. I'm afraid the result was still watery but it surely tasted delicious. I baked it at 425° for 40 minutes to set the center of the casserole. I skipped the breadcrumbs.

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sugarpea May 27, 2004

This recipe is a keeper! The flavor of the dill was lovely. I didn't have the problem of it being runny as I used half and half instead of milk, but I did have to increase the heat and cooking time. After 30 minutes the salmon was still uncooked. I raised the heat to 450 for an additional 15 minutes. I also added a layer of shredded cheese under the breadcrumbs which was delish!

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andrabell July 22, 2003

MMM GOOD, MMM GOOD, THAT'S WHAT THIS IS, MMM GOOD! Another winner Chuck. Mine also was a little too runny. Will cut down on milk and add thickener. Other wise great!

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Myrna 2 July 19, 2003
Salmon and Scalloped Potatoes