Potato And Salmon Casserole

nonstick vegetable oil spray
1 14 3/4 oz. can pink salmon with bones, drained
2 1/2 pounds russet potatoes, peeled, cut into 1"pieces
1 cup low-fat milk
4 ounces soft fresh goat cheese
3 tablespoons freshly grated Parmesan cheese, packed
salt to taste
freshly ground black pepper to taste
2 large eggs
1/2 cup chopped green onions

Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with
oil spray. Separate salmon into chunks, leaving bones intact (bones are
very soft and will blend into potato mixture). Remove black pieces of
skin; discard. Set salmon aside. Cook potatoes in large pot of boiling
salted water until very tender, about 20 minutes. Drain. Transfer potatoes
to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese.
Using electric mixer, beat until almost smooth. Season with salt and
pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to
prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake
casserole until golden and heated through, about 45 minutes. Makes 6
servings.


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