Salmon Noodle Bake
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 (7 1/2 ounce) cans salmon, water packed,drained and mashed,reserving about
- 3 tablespoons water (from the can)
- 1 onion, finely diced
- 1 green pepper, deseeded and diced
- 3 cups frozen mixed vegetables
- 1 can water chestnut, drained and cut in thin strips (optional)
- 1 (350 g) package broad egg noodles
- 3 cups milk
- 1 1⁄2 cups old cheddar cheese, grated (divided)
- 2 tablespoons butter
- 4 tablespoons flour
- 1⁄8 teaspoon hot red pepper flakes (optional)
- 4 slices bread, diced in 1/2 inch cubes
- 2 teaspoons garlic powder
directions
- In a nonstick pan, cook the onion and green pepper in the liquid from the salmon until tender.
- Add the salmon and water chestnuts and mix thoroughly.
- Set aside.
- Prepare noodles using package directions adding the frozen vegetables for the last 5 minutes of cooking.
- Drain and set aside.
- Melt the butter in a sauce pan and add the hot red pepper, stir until bubbling and remove from heat.
- Add the flour and stir until smooth.
- Add a few tablespoons of milk and blend until smooth.
- Add the remaining milk and stir until blended.
- Return to a medium heat and cook, stirring constantly until thickened to a white sauce.
- Remove from heat.
- Add 1 cup of the cheddar cheese and stir until blended.
- Mix the cheese sauce, the noodles/veggies and the salmon mixture.
- Mix well and spread evenly in a 9" x 13" baking pan.
- Mix the bread cubes and garlic powder.
- Sprinkle evenly on top of salmon noodle mixture.
- Sprinkle evenly with 1/2 cup grated cheddar cheese.
- Bake at 350F for 20-25 minutes until hot and the bread cubes are browned.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a nice "comfort food" recipe. I had mixed mini peppers, so used a handful of red, yellow & orange peppers instead of the green bell pepper. I left out the red pepper flakes as dd doesn't do spicy well. And I omitted the bread cubes, but did cover the top with grated cheese for the last 10 minutes. I covered the casserole with foil for the 1st 15 minutes. The combination of colors was very attractive, and the crunch of the water chestnuts made for a nice contrast to the creamy noodles. I did find that it took much longer than 20 minutes prep time to put the casserole together, but the end result was a satisfying meal.
Tweaks
-
This is a nice "comfort food" recipe. I had mixed mini peppers, so used a handful of red, yellow & orange peppers instead of the green bell pepper. I left out the red pepper flakes as dd doesn't do spicy well. And I omitted the bread cubes, but did cover the top with grated cheese for the last 10 minutes. I covered the casserole with foil for the 1st 15 minutes. The combination of colors was very attractive, and the crunch of the water chestnuts made for a nice contrast to the creamy noodles. I did find that it took much longer than 20 minutes prep time to put the casserole together, but the end result was a satisfying meal.
RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...