Prep 20 mins
Cook 30 mins
This is one of those easy=peasey recipes you can do when you want an easy night! especially true is you have some leftover rice:)
- 400 g tinned salmon (cheap one drained and de-boned)
- 50 g chicken noodle soup
- 236.59 ml cooked rice
- 1 small onion
- 30 g butter
- 236.59 ml milk
- 14.79 ml flour
- 9.85 ml curry (or more to taste)
- 29.58 ml fruit chutney
- 236.59 ml cheese, grated
- make up the chicken noodle soup, using only half the water.
- Fry the onion, diced, in the butter til limp.
- Stir in the curry powder, then the flour.
- Add the milk and the salmon and the soup.
- Cook, stirring until slightly thickened.
- Spread half the rice in a greased casserole dish,dot with half the chutney, cover with half the salmon mix.
- sprinkle over the cheese.
- bake in a moderate over until brown.
- I haven't given baking times, because you can make this in the morning, and reheat in the evening, obviously it would take longer, and the oven temp should be a little lower.
Yum, really tasty & quick! We really enjoyed the addition of curry and only change I made to suit what I had was use a packet of cooked 2-minute chicken noodles with a bit of extra liquid instead of the soup.
Super easy, super fast and super tasty. I used two sachets of chicken laska noodle soup, so didn't feel the need to add the curry powder. Also used red salmon and a homemade feijoa chutney that wasn't overly sweet. My pics show the dish before and after being baked, and then on the plate with Wilted Spinach Salad. Thanks so much for posting.
A good quick easy meal to put together, I scaled it back to 2 but ended up using extra 1/2 can of a 210 grams can of salmon as the DH decided to make a salmon frittata and well I couldn't see it getting used within the next few days so put into this mornay. Otherwise followed recipe but next time would just use 125ml chicken stock in place of chicken noodle soup mix (don't normally have packet soup mixes in the pantry but this was a left over from a recipe I did for the DS's recreation group), I used spring onions as that was all I had and also added the liquid to the flour curry powder mix (after frying of for a few minutes to make sure the flour was cooked) and whisked till smooth and thickened and then added salmon and heated through and continued as per recipe. My chutney was a mango chutney (will cut back on that for us a little too sweet) but overall a good recipe that delivers some flavours that meld well together. I served mine with a simple salad on the side and had a very satisfying meal, thank you mummamills, made for Aussie/Kwi Recipe Swap #50 March 2011.