- 6
- 30 mins
Ingredients
- 2 tbs butter
- 1 large onion (diced)
- 1/2 tsp minced garlic
- 1 1/4 cups milk
- 1 8 oz pkg cream cheese (softened)
- 16 oz frozen mixed veggies
- 1 14.5 oz can whole new potatoes (drained and diced)
- 2 6 oz pouches skinless pink salmon
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz package of crescent rolls
Preparation
Step 1
In a large skillet, melt the butter and saute the onion for about 5 minutes. Stir in garlic and saute for about another minute. Add milk; heat over medium heat until bubbles form around the side of the pan. Add cream cheese by small spoonfuls, stir until cheese is melted. In the mean time, flake the salmon on a cutting board. Remove cheese mixture from heat. Stir in veggies, potatoes, salmon, salt and pepper.
Preheat the oven to 375 degrees. Spray a 2-qt baking dish with cooking spray. Open the crescent rolls and roll out onto the counter. Separate into 2 halves. Place the first half onto the bottom of the dish. Press with fingers to spread it out evenly (if needed). Be sure to seal the seams. Pour the salmon mixture over the crust. Place the second half over the top of the mixture. Spray with a small amount of cooking spray to help with browning. I sprinkled a little garlic powder over it, but that is completely optional.
Bake for 30 - 35 minutes.