Potato and Salmon Casserole

Ingredients

• Nonstick vegetable oil spray
• 1 14.75-ounce can pink salmon (with bones), drained
• 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup low-fat (1%) milk
• 4 ounces soft fresh goat cheese (such as Montrachet)
• 3 tablespoons (packed) freshly grated Parmesan cheese
• 2 large eggs
• 1/2 cup chopped green onions

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