Recipe: Salmon-Potato Casserole (using sour cream and chives potato mix, 1970's)

SALMON-POTATO CASSEROLE

1 (4.8 oz) box Betty Crocker Sour Cream and Chives Potato Mix
3 cups boiling water
2 tbsp. butter
1 1/2 cups water
2/3 cup milk
1 (16 oz.) can salmon, drained and flaked
1 egg, slightly beaten
1/2 cup chopped green bell pepper
1/2 tsp. salt
1/8 tsp. ground black pepper

Heat oven to 350 degrees F.

Mix (dry) potatoes and 3 cups boiling water in 2 quart bowl; set aside.

Heat butter until melted. Stir in sauce mix from package, 1 1/2 cups water, and the milk. Heat to boiling, stirring frequently. Remove from heat.

Drain the soaked potatoes. Stir 2 cups sauce mixture into potatoes; reserve remaining sauce mixture. Pour potato mixture into ungreased 2 quart casserole; set aside.

Mix remaining ingredients together; layer on top of potatoes and pour remaining sauce mixture on top.

Bake uncovered 35 minutes.

Makes 6 servings
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978