Overnight Salmon Bake

DIryshe's Note:

I found this recipe in Pillsbury's One Dish Meals Cookbook. I have not tried it, however when I found it, I decided that I would like to. I wanted to share it here, because it seems very appealing. Prep and cook time does not include chill time.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 5

Yield: 1.0 casserole

• 3 tablespoons margarine or 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• ¾ cup chicken broth
• ½ cup milk
• 3 ½ ounces uncooked noodles (mafalda)
• 1 (14 ½ ounce) canned salmon , drained and flaked
• 1 (9 ounce) bag frozen chopped broccoli , thawed and drained
• ½ teaspoon onion powder
• ¼-½ teaspoon dried tarragon leaves
• 1 cup milk
• ½ cup unseasoned breadcrumbs
• 2 tablespoons grated parmesan cheese
• 2 tablespoons margarine or 2 tablespoons butter , melted

Directions:

1. 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.
2. 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.
3. Refrigerate at least 8 hours.
4. Heat oven to 350°F.
5. In small bowl, combine topping ingredients; mix well. Uncover casserole and sprinkle with topping.
6. Bake uncovered for 45 to 55 minutes, or until bubbly and golden brown.