As we mentioned, this casserole is hearty enough to stand on its own, but a leafy green salad and crusty bread are good options for sides if desired.
Ingredients
- 2-1/2 cups cubed cooked potatoes
- 2 cups frozen peas, thawed
- 1 cup mayonnaise
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 5 ounces velveeta, cubed
- 1 cup finely crushed cornflakes
- 1 tablespoon butter, melted
Instruction
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese.
- Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
