2 Reviews

Ya know what this is? It is tuna (salmon) noodle casserole all dolled up in a sequin dress for a night on the town. Yum!! I did take a few convenience shortcuts, like using a can of sliced mushrooms and three 6-oz cans of boneless/skinless salmon. I also used pre-boil noodles because I had some to get rid of. This is really a tasty creation...I had plenty of sauce, and the generous dollop of garlic I added made it that much better. I used cheddar, but I think you could use any cheese in this with success. I might want to add cheese on top next time...yes, there will be a next time. Thanks so much for posting. BTW, I agree this easily serves 6. Made for Bargain Basement.

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smellyvegetarian February 04, 2009

First of all, I will try this receipe again! I used what I had available, so not as written (subbed soymilk for nonfat milk, diced regular mushrooms instead of brown button, and 4 oz shredded mozzarella instead of 2 oz cheddar). The recipe didn't make enough sauce to cover the layers which resulted in the lasagna noodles not getting wet enough to cook all the way. As I made it, it was kind of bland, may have been a lot better with the cheddar instead. I'll make it again, but double the sauce recipe. As an additional note, I got 6 servings out if instead of 4 (made it in a 13"x9" pan which it filled to the top).

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CrisLeigh October 05, 2008
Salmon and Broccoli Lasagna