Overnight Salmon Bake
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 casserole
- Serves:
- 5
ingredients
- 44.37 ml margarine or 44.37 ml butter
- 44.37 ml all-purpose flour
- 1.23 ml salt
- 0.61 ml pepper
- 177.44 ml chicken broth
- 118.29 ml milk
- 99.22 g uncooked noodles (mafalda)
- 411.06 g canned salmon, drained and flaked
- 255.14 g bag frozen chopped broccoli, thawed and drained
- 2.46 ml onion powder
- 1.23-2.46 ml dried tarragon leaves
- 236.59 ml milk
- 118.29 ml unseasoned breadcrumbs
- 29.58 ml grated parmesan cheese
- 29.58 ml margarine or 29.58 ml 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.