Salmon and Potato Casserole


4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water


Place half of the potatoes in your greased crockpot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on low for 7-10 hours. Serves 6.

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