Category : Seafood
Author : Guest
Hits : 2162
Date : 10/03/2004
1 1/2 cups canned salmon or tuna, drained 2 large potatoes, peeled, sliced thinly 1 piece leek, white part only, sliced thinly salt and pepper 1/4 cup grated cheddar cheese 1 240 ml. NESTLÉ Sour Cream 1 tbsp. oil 1 tbsp. butter
1. Preheat oven to 375 degrees F. 2. Butter a shallow casserole dish. 3. Line with 1/3 the potatoes, 1/2 the flaked fish and 1/2 the leeks.4. Repeat layer and top with cheese. 5. Season with salt and pepper. 6. Cover top with remaining potatoes. 7. In a bowl, mix oil with Sour Cream. 8. Pour over potatoes then dot with butter.9. Bake covered for 45 minutes to 1 hour.10. Continue baking until top browns.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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