Ingredients

4 potatoes peeled, and
thinly sliced
3 Tbsp. flour
Salt to taste
Freshly ground black pepper to taste
1 can salmon-16 oz. drained and flaked
1 medium onion chopped
1 can cream of mushroom soup 10 3/4 oz.
1/4 C. water
Nutmeg to taste

Cooking Instructions

Place half of the potatoes 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. Cover and cook on low for 7 to 10 hours.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: