small can red sockeye salmon
pkg Bob Evans Garlic Mashed Potatoes
1 can of Progresso Traditional 99% Fat Free New England Clam Chowder
Minced onion
Parsley flakes

Open salmon and break into pieces, remove bone and black skin, set aside. Open package of mashed potatoes and scoop out 4 large scoops (these are the potatoes already firm and pre-cooked). Open can of clam chowder, pour about 1/2 into bottom of a glass baking dish. Mix the salmon into the mashed potatoes, sprinkle in tablespoon of onion flakes, mix well, scoop potato salmon mixture into the glass baking dish on top of the clam chowder. Shape potato mixture into a loaf.

Remove small bones and any black skin from salmon (use only l/2 can salmon). Mix salmon into the mashed potatoes, add tablespoon of minced onion, mix well and form into a loaf.

In a glass casserole pan, pour in l/2 can of clam chowder so that potatoes will not stick to the pan. Add already formed loaf of potatoes. Sprinkle about two tablespoons clam chowder over top and bake in a preheated 400°F oven for 10 minutes. When finished, sprinkle some parsley flakes over the top. Serve in a glass dish to keep it hot.

Submitted by: Mary G Frese