Salmon Noodle Casserole

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces wide egg noodles
  • 1
    cup frozen peas, thawed
  • 2
    (6 ounce) cans boneless skinless salmon, drained
  • 1
    clove garlic, crushed
  • 5
    tablespoons butter
  • 5
    tablespoons flour
  • 2
    cups whole milk
  • 1
    cup grated strong cheese (I used a combination of gruyere and fontina)
  • salt and pepper
  • 1
    teaspoon hot paprika (to taste)
  • 2
    tablespoons butter, melted
  • 12
    cup breadcrumbs, approx (I crushed two slices of toast in the blender)
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DIRECTIONS

  • Preheat oven to 350 F.
  • Put a pot of water on the stove to boil for the noodles.
  • Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
  • Coat mushrooms well and place in a foil-lined pan, stem side up.
  • Pour any remaining marinade onto mushrooms.
  • Bake in oven until soft, approx.
  • 15 minutes.
  • Add noodles to boiling water and cook for 6-8 minutes until tender.
  • Drain and set aside in a large bowl.
  • Remove mushrooms from oven and cut into large dice.
  • Add to noodles along with peas, peppers and salmon.
  • In a medium saucepan, melt the 5 T butter.
  • Add the crushed garlic and saute for 30 seconds until fragrent.
  • Then add flour and whisk constantly for 5 minutes until lightly browned.
  • Add milk and stir constantly until thickened, approx.
  • 2 minutes.
  • Remove sauce from heat and add cheese and seasonings.
  • Pour sauce over noodle mixture and toss to distribute evenly.
  • Pour mixture into buttered casserole.
  • Combine melted butter and breadcrumbs.
  • Top casserole with breadcrumbs.
  • Bake casserole in oven for 10-15 minutes until browned.
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