Pastry-Topped Salmon Casserole

• 1 large onion, chopped
• 5 tablespoons butter, divided
• 1 garlic clove, minced
• 1-1/4 cups 2% milk
• 1 package (8 ounces) cream cheese, softened, cubed
• 2 cups frozen peas and carrots, thawed
• 1 can (14-1/2 ounces) diced potatoes, drained
• 2 pouches (6 ounces each) boneless skinless pink salmon, flaked
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14x9-inch size)

1. Preheat oven to 375u0b0. In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from heat; stir in peas and carrots, potatoes, salmon, salt and pepper.
2. Melt remaining butter; brush some of the butter over the bottom and sides of a 2-1/2-qt. round baking dish. Line with five sheets of phyllo dough. Pour in salmon mixture. Place remaining sheets of phyllo dough over filling to cover the top. Crimp edges; brush dough with remaining butter.
3. Bake 30-35 minutes or until crust is lightly browned.

onion, butter, garlic, milk, cream cheese, carrots, potatoes, pouches, salt, pepper, phyllo

Taken from www.tasteofhome.com/recipes/pastry-topped-salmon-casserole/ (may not work)