Salmon Noodle Supreme

This creamy casserole dish is a great way to use up leftover salmon. For a healthier variation I like to use whole wheat noodles and substitute all or 1/2 the sourcream for plain non-fat yogurt.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 4 1⁄2 cups  egg noodles, cooked al dente
• 12  ounces salmon, cooked or canned
• 1  cup sour cream
• 1  cup mayonnaise
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup milk
• 1  teaspoon Dijon mustard
• 2  cups broccoli florets, fresh or frozen thawed
• 1⁄3 cup red bell pepper, chopped
• 1⁄4 cup scallion, chopped

Directions

1. In a large bowl mix together sourcream, mayo, parmesan cheese, milk, and dijon mustard.
2. Add salt and pepper to taste.
3. Add hot pasta, salmon, broccoli, red peppers, and green onions; mix till fully blended.
4. Place salmon mixture in a 2 quart baking dish, cover, and bake at 350* for 40-45 minutes or until hot and bubbly.