4 potatoes — peel, slice thin
3 tablespoons flour
salt and pepper 1 16 oz can salmon — drained and flaked
1 medium onion — chopped
1 10.75 oz can cream of mushroom soup
1/4 cup water
nutmeg
Place half of the potoes in greased Crock-Pot. 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. c over and cook on Low for 7 to 10 hours.
Serves 6.