Salmon and Hash Brown Casserole

Ingredients

• 1/2 of a 1 kg pkg. frozen hash brown potatoes 
•  1/3 cup melted butter  
•  1 diced onion
• 1/2 cup sour cream (can use low fat)
• 1 can cream of mushroom soup(can use low fat)
• 1 beaten egg
• 2 tins drained sockeye salmon, skin and bones removed, or 1 cooked salmon filet, shredded
• 1 tbsp dill weed
• 1/2 tsp pepper 
• 1/2 tsp salt
• 1 cup shredded sharp cheddar 
• 1 cup panko breadcrumbs:

Directions

1. Place hash browns in a medium bowl. Add the diced onions. Pour margarine over and mix well. 
2. Mix sour cream, soup, egg, and salmon with dill, salt, and pepper in a large mixing bowl. 
3. Pour the hash browns into the bowl with the soup and mix everything together well. 
4. Spoon into a 9 x 13 baking dish that has been treated with cooking spray. Sprinkle with cheese and panko. Bake uncovered at 350 degrees for one hour.