Salmon Casserole

http://www.foodnetwork.com/recipes/paula-deen/cottage-potatoes-recipe.html
http://www.epicurious.com/recipes/food/views/potato-and-salmon-casserole-102852

Salmon Casserole

This is based on a blend of two recipes. It turned out great. This is a lower fat meal, in that there is no added fat.

2.5 lbs potatoes (or blend of potatoes and sweet potatoes)
2 eggs
1 small fennel bulb (preferably with fennel hair/herb that can be removed and added to cheese mixture)
1 small onion
1 14.75 oz can wild salmon (I removed the biggest bones)
1 cup lowfat cottage cheese
1/4 cup fat free milk (optional--I'm not sure how necessary this is to the recipe)
1/2 cup chopped green onion

Dice potatoes (skin on) and boil for 20 minutes, or until soft.
Saute chopped fennel bulb and onion in a nonstick skillet, using oil free cooking technique (with water). Add chopped green onion last, and saute until onion and fennel are soft.

In a bowl blend cheese, eggs, and milk. Also add salt and pepper, and fennel herb if there is any. Add sauteed vegetables after they are cooked and mix in. Add cooked potatoes and then salmon, and mix.

Bake in extra large glass casserole dish--the size bigger than 9x13. perhaps 10x15? for at least 30 minutes at 400.

David really liked this, and I did too.