3 tablespoons flour
Salt and pepper
1 can (16 ounces) salmon, drained and flaked
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of mushroom soup or cream of celery soup
1/4 cup water
Dash nutmeg
Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt and pepper. Cover with half the flaked salmon; sprinkle with half the onion. Repeat layers. Combine soup and water; pour over top of potato and salmon mixture. Sprinkle with just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.
Makes 6 servings.