Ingredients:

4 to 5 medium potatoes, peeled and sliced
3 tablespoons flour
Salt and pepper
1 can (16 ounces) salmon, drained and flaked
1/2 cup chopped onion
1 can (10 34 ounces) cream of mushroom soup or cream of celery soup
1/4 cup water
Dash nutmeg

Directions:

Place half of the potatoes in greased slow cooker.  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.

Serves: