Sassy Salmon Bake

-- Makes 6 to 8 servings --
This layered casserole is fun to make, and cats love its creamy texture. Do not freeze this
dish. It will keep in the refrigerator for up to 3 days.

airforcemedicine

• 4 small sweet potatoes, peeled and parboiled
• 16-ounce can salmon, drained
• 2 tablespoons chopped fresh dill or parsley
• 1 teaspoon lemon juice
• 1⁄4 pound thin-sliced lox, cut into small pieces
• 6 ounces cream cheese, cubed
• 4 eggs
• 11⁄4 cups milk
• 4 tablespoons fish flakes

1. Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick cooking
spray.
2. Cut the sweet potatoes into 1⁄2-inch slices and set aside.
3. In a mixing bowl, mash the salmon.
4. In a separate mixing bowl, combine the dill or parsley, lemon juice, and lox and then
add to the salmon.
5. Line the bottom of the casserole dish with a layer of sweet potato slices. Sprinkle half of
the cream cheese cubes on top of the potatoes. Spread a layer of the salmon-lox mixture
on top of the cream cheese. Add another layer of sweet potatoes, followed by
another layer of cream cheese and another layer of the salmon-lox mixture. If you have
any sweet potato slices left, put them on top of the lox mixture.
6. In a mixing bowl, beat the eggs and milk. Pour over the layered casserole and sprinkle
the fish flakes on top.
7. Bake for 40 minutes or until a knife inserted into the center comes out clean. The top of
the casserole should be a bit puffy, like a soufflé. Let cool and serve immediately.