Oma's Salmon Casserole with Spinach❤️

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Oma's Salmon Casserole with Spinach❤️

Ingredients:

• 1 lb salmon fillets
• 2 tbsp lemon juice
• 1 lb frozen spinach, thawed and well drained
• 1 onion, diced
  
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp flour
• 1 cup cream
• 1 cup milk
• 2 eggs
• 1½ lbs potatoes, cooked and thickly sliced
• ⅓ lb Emmental, grated
• salt, pepper, nutmeg

Instructions:

• Preheat oven to 400°F. Grease casserole dish.
• Cut salmon into bite-size pieces and sprinkle with lemon juice, salt, and pepper.
• In 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.
• Serves 4

Hints:

• Use Gouda or Swiss cheese.
• If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes.
• Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.
• Use kale instead of spinach.

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