Salmon Casserole

Debbie R.'s Note:

We LOVE this recipe, even DH, who hates fish. It's from "Favorite Recipes from Quilters." Prep time approximate.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 cups uncooked macaroni (wholewheat rotini is fantastic)
• 14 ½ ounces canned salmon
• 2 cups shredded monterey jack cheese

Sauce

• 2 tablespoons butter
• ¼ cup minced onion
• 1 tablespoon flour
• 1 cup low-fat milk
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh parsley

Directions:

1. Cook macaroni.
2. Drain salmon; break it into bite-size pieces.
3. Make Sauce: Melt butter. Saute onion until transparent. Blend in flour, stirring constantly. Slowly stir milk into saucepan mixture. Cook until smooth and thick, stirring constantly. Add lemon juice and parsley. Mix well.
4. Spoon pasta into sprayed casserole dish. Put salmon on top. Sprinkle with 3/4 cup cheese. Pour sauce over it, and sprinkle with the rest of the cheese.
5. Bake at 375 for 25 min or until hot and lightly browned.
6. NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.

Reviews

[karencooks]

Great casserole, easy to make with basic pantry ingredients. I did use a little less pasta as I was using up an open box, used a can of Red Salmon and added cracked black pepper to sauce. I am always looking for casseroles that do not use canned soup as I prefer to make homemade sauce. Thanks for sharing this recipe.

[PaulaG]

This is a delicious and economical casserole. I used gluten free pasta and flour. The recipe was reduced to 2 servings with the full amount of sauce. In place of the parsley I used a little dried dill. There were actually 3 nice servings.

[2boyzmum]

Easy to make with what you have in the pantry, and tasty too. I added red peppers, and substituted cheddar cheese instead of Monterey Jack, but otherwise made it as written. Thanks for sharing!