A slow cooker is required for this recipe. A full meal with fish as the cornerstone rather than beef. Red salmon is best for color.
4 medium potatoes, thinly sliced
1 cup thinly sliced carrot
1 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 (7 1/2 ounce) canned salmon, drained, skin and
round bones removed, flaked
1 (10 ounce) can condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon parsley flakes
1/4 teaspoon paprika
Place first 6 ingredients in 5 quart slow cooker. Stir together well to coat with flour.
Scatter salmon over top.
Stir remaining 4 ingredients together in small bowl. Pour over all. Cover. Cook on LOW for 9 to 11 hours or on HIGH for 4 1/2 to 5 1/2 hours.
Makes 5 1/4 cups.