Noodle Casserole With Broccoli Salmon And Tomatoes Food

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

SALMON BROCCOLI BAKE

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

SALMON NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package direction. Once noodles are done, drain in colander and rinse with warm water. Let stand.
• In same pan you boiled noodles in pour both cans of soup, milk, and stir on very low heat. Add seasonings and broccoli keeping on low heat. Take bones and skin out of salmon and add salmon and 1 cup of cheese into pot; blend ingredients well. Pour into ungreased casserole dish, add remaining cheese to top.
• Bake covered at 375 degrees F for 35-45 minutes.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

BROCCOLI MUSHROOM NOODLE CASSEROLE

Steps:

• Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
• Beat eggs in a large bowl.
• Whisk in ricotta/cottage cheese and sour cream.
• Boil noodles in salted water till slightly underdone. Drain and butter.
• Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
• Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
• Spread into buttered 9x13 baking pan.
• Top with more breadcrumbs or wheat germ and grated cheddar.
• Bake covered for 30 minutes at 350.
• Uncover and bake for 15 minutes more.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
• Stir in salmon, peas, onion, and noodles; toss lightly.
• Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

RICE, BROCCOLI, AND SALMON CASSEROLE

Steps:

• Preheat oven to 375.
• Beat eggs in a large bowl.
• Whisk in cream of mushroom soup and milk.
• Add garlic salt, crushed red pepper (if using), broccoli, rice, salmon, and 1/4 cup Parmesan cheese. Mix well.
• Pour into greased casserole dish, 8 x 10 or larger.
• In a small bowl, mix together remaining cheese, panko, and parsley. Sprinkle over casserole.
• Cover dish with foil and bake 30 minutes (40 if using brown rice).
• Remove foil and cook for another 15 minutes.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.