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Salmon and Potato Casserole

4 Potatoes; peeled/thinly sliced
3 tb Flour
Salt and pepper
16 oz Can salmon; drained and flaked
1 md Onion; chopped
2 Eggs; beaten
1 tb Butter or margarine
2 c Milk; scalded

Place half of the potatoes in greased slow cooker. Sprinkle with half of the flour, salt and pepper. Cover with half of salmon. Sprinkle with half the onion. Repeat layers in order. Gradually add beaten eggs and butter to scalded milk. Stir well. Pour over potato-salmon mixture. Dust with nutmeg. Cover and cook on Low setting for 7-10 hours.

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