This is gooooooood! Petite green peas are nice with it.

SALMON CASSEROLE
2 1/2 lbs. russet potatoes, peeled and cut into chunks
1 c. lowfat milk
2 oz. neufchatel cheese
2 oz. feta cheese
3 Tbs. grated romano cheese, separated
salt and freshly ground black pepper to taste
2 large eggs
vegetable oil spray
a 15-oz. can salmon, drained
4 green onions, whites and greens, chopped

Boil the potato chunks until very soft. Drain.
Preheat oven to 400 degrees F.
In the bowl of a mixer, combine the cooked potatoes, milk, neufchatel, feta, and 2 Tbs. of the romano. Beat slowly until almost smooth. Season with salt and pepper, add eggs, and beat a few seconds more. By hand, stir in the salmon and green onions.
Lightly mist a deep-dish 9-inch pie plate with the vegetable oil spray. Pour the potato-salmon mixture into the plate, then top with the remaining 1 Tbs. romano cheese.
Bake 45 minutes, until golden brown on top and fully set.