Prep 30 mins
Cook 20 mins
This is a healthier version of tuna noodle casserole adapted from Good Housekeeping, January 2011. It was good, but doesn't replace the traditional for comfort food.
- 1 1⁄2 cups milk, warmed
- 1 vidalia onion, coarsely chopped
- 7 ounces canned sliced mushrooms, drained
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 2 stalks celery, finely chopped
- 1⁄4 teaspoon thyme
- 3 tablespoons flour
- 1 3⁄4 cups chicken broth
- 8 ounces egg noodles
- 14 ounces salmon fillets, thawed and cut in 1-inch chunks
- 1 cup frozen peas
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup panko breadcrumbs
- 1 teaspoon olive oil
- Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
- In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
- In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
- Add flour and cook 1 minute, stirring.
- Continue stirring and add chicken broth, then milk, in a slow steady stream.
- Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
- Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
- Transfer sauce to bowl with mushrooms, stir.
- Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
- In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
- Bake 17-18 minutes, then broil a few minutes to brown the Panko.
When making this I cut the recipe in half since there were just the 2 of us! A nice change from the usual baked salmon that we have! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]