Overnight Salmon Bake
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 casserole
- Serves:
- 5
ingredients
- 3 tablespoons margarine or 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 cup chicken broth
- 1⁄2 cup milk
- 3 1⁄2 ounces uncooked noodles (mafalda)
- 1 (14 1/2 ounce) canned salmon, drained and flaked
- 1 (9 ounce) bag frozen chopped broccoli, thawed and drained
- 1⁄2 teaspoon onion powder
- 1⁄4 - 1⁄2 teaspoon dried tarragon leaves
- 1 cup milk
- 1⁄2 cup unseasoned breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons margarine or 2 tablespoons butter, melted
directions
- Melt 3 tablespoons margarine in medium sauce pan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Set aside.
- In ungreased 8 inch square (2 qt.)baking dish, combine all casserole ingredients and mix well. Stir in white sauce; blend well. Cover tightly with foil.
- Refrigerate at least 8 hours.
- Heat oven to 350°F.
- In small bowl, combine topping ingredients; mix well. Uncover casserole and sprinkle with topping.
- Bake uncovered for 45 to 55 minutes, or until bubbly and golden brown.
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RECIPE SUBMITTED BY
DIryshe
United States
I am originally from Texas. I have lived in Michigan for the past 12 years, and love it! My favorite cookbook would have to be The Knight's Of Columbus from the West branch, Michigan Post.
I more or less taught myself to cook with much trial and error.