Salmon Pot-Pie Made-Over

• Prep Time : 20 min
• Cooking time : 30 min
• Makes : 6

What You Need!

• 2 lb. (900 g) sweet potatoes (about 4), peeled, cut into 1-inch chunks
• 1 onion, chopped
• 2 cans (213 g each) salmon, drained
• 1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
• 1/4 cup Miracle WhipCalorie-Wise Dressing
• 1/3 cup milk
• 1/4 tsp. ground nutmeg
• 5 cups baby spinach leaves

Make It!

1. Heat oven to 375ºF. Cook potatoes in boiling water in saucepan 15 min. or until tender. Meanwhile, cook onions in medium skillet sprayed with cooking spray 3 min., stirring frequently. Add salmon, cream cheese spread, dressing, milk and nutmeg; cook 2 min. or until cream cheese is melted and mixture is blended, stirring frequently. Stir in spinach; cover. Cook 3 min. or just until spinach starts to wilt; stir.
2. Spoon salmon mixture into greased 9-inch square baking dish. Drain potatoes. Beat with mixer until smooth; spoon over salmon mixture.
3. Bake 30 min. or until pie is heated through and top is lightly browned.

Nutrition information

• Calories 270
• Total fat 8
• Saturated fat 3
• Cholesterol 65
• Sodium 490
• Carbohydrate 31
• Dietary fibre 4
• Sugars 12

• Protein 19
• Vitamin A 240
• Vitamin C 35
• Calcium 25
• Iron 15
• Makes 6

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