Salmon Tetrazzini

"A complete meal made from the pantry. Can use leftover salmon instead of canned. From Pop It, Stir It, Fix It, Serve It."
 
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Ready In:
1hr
Ingredients:
12
Serves:
4

ingredients

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directions

  • Cook the pasta according to package directions. Lightly coat a 9x13-inch baking dish or pan with cooking oil or nonstick spray. Drain the pasta, then place it in the baking dish so that it’s spread along the bottom.
  • Preheat oven to 375°F Remove skin and bones (if desired) from salmon, then place it in a medium saucepan.
  • Add evaporated milk, soup, mushrooms with liquid, wine or Sherry, onion powder, garlic powder, black pepper, and 1/4 cup Parmesan cheese to salmon.
  • Cook over medium heat until everything is blended, the cheese has melted, and mixture begins to boil. Pour the mixture evenly over the noodles in the baking dish.
  • Mix the bread crumbs with the remaining Parmesan cheese, then sprinkle over the top.
  • Bake for about 25-30 minutes. When it’s ready, the top should be crisp with bubbling and browning around the edges.

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Reviews

  1. I really enjoyed this a lot! It's an already low fat dish but I used fat free evaporated milk and the lower fat mushroom soup. It gives an "old fashioned comfort food that your mama made" feel to dinner. I finely chopped a slice of onion and softened it in the micro to add and that was nice. I love the top, it made the whole thing perfect. This is just the thing for comfy home family dinners.
     
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