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Categories:
corn pink salmon onion dill weed soy sauce coconut milk cornstarch eggs cheese potatoes butter sour cream
Viewed: 53 - Published at: 4 years agoIngredients
- 1 (16 ounce) can corn (drained)
- 1 (14 ounce) can pink salmon (Drained and de-boned)
- 1 onion (chopped)
- 1 teaspoon dill weed
- 1 tablespoon soy sauce
- 1 (13 1/2 ounce) can coconut milk
- 3 teaspoons cornstarch
- 4 eggs
- 1 cup cheese (Cheddar shredded)
- 6 potatoes (Peeled and quartered)
- 2 tablespoons butter (Margarine)
- 14 cup sour cream
Method
- Preheat oven to 375.
- Topping:.
- Boil Potatoes.
- Drain.
- Mash potatoes with butter, and sour cream.
- Set aside.
- Base:.
- 1.
- In a small mixing bowl stir the Corn Starch into the Coconut milk.
- Add the three eggs.
- Set liquid mixture to the side.
- 2.
- In a separate bowl mix all other ingredients together.
- 3.
- Pour in liquid mixture.
- Stir until well incorporated.
- 4.
- Pour mix in a 9 X 13 casserole pan.
- 5.
- Top with mashed potato topping.
- 6.
- Bake uncovered at 375 for 55 minutes.
- 7.
- Take out of oven and test for firmness.
- If set, top with cheddar cheese and bake an additional 5 minutes or until cheese is melted.
- Let rest for about 10 minutes.
