SALMON NOODLE CASSEROLE
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 11
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.
SALMON NOODLE CASSEROLE
Make and share this Salmon Noodle Casserole recipe from Food.com.
Provided by PalatablePastime
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 296, Fat 8.6, SaturatedFat 2.5, Cholesterol 56.1, Sodium 540.2, Carbohydrate 29.6, Fiber 3.5, Sugar 4.2, Protein 24.2
SALMON NOODLE CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. In saucepan, cook green pepper and onion in 2 tablespoons of butter until tender.
- Add soup and milk; heat until bubbly, stirring constantly.
- Add cheese; stir until melted.
- Stir in salmon, drained noodles and olives, if using.
- Melt remaining 1 tablespoon butter and toss with breadcrumbs.
- Transfer salmon-noodle mixture to a 1 1/2-quart casserole and top with the buttered breadcrumbs. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 710 kcal, Carbohydrate 38 g, Cholesterol 147 mg, Fiber 2 g, Protein 42 g, SaturatedFat 18 g, Sodium 944 mg, Sugar 6 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
SALMON,CHEESE,& PEAS NOODLE CASSEROLE
If you are an casserole aficionado, like I am you might enjoy this 1970 recipe. Taken from a church cookbook. I have made it many times,for family and pot lucks.. and I always receive compliments. See a quickie bonus noodle recipe below. Nancy.. 5/29/13
Provided by Nancy J. Patrykus
Categories Casseroles
Time 40m
Number Of Ingredients 10
Steps:
- 1. Combine and heat, the soup or make your white sauce.
- 2. Add the grated cheese, and heat until melted. Stir constantly.
- 3. Cook the noodles in a separate pan, and drain.
- 4. Drain and flake the salmon.
- 5. Add all ingredients below to the mushroom soup. Drained salmon, mayonnaise, chopped celery, a cup of peas, chopped onions and a dash of pepper. There is enough salt in the canned salmon.
- 6. Place in a greased baking pan. Cover with aluminum. Bake at 450 for 20-30 minutes. Enjoy with your company.
- 7. "SALMON or TUNA CONFETTI" ...A quickie recipe bonus. 1 pkg. macaroni & cheese, 1 can drained salmon, 2 cups cooked peas, 1 can cream of celery soup and 1/2 cup milk. Cook macaroni and cheese dinner as directed on pkg. Add all remaining ingredients and mix well. Bake in a baking dish at 350 for 30 minutes.
SALMON NOODLE CASSEROLE
In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.
Provided by kitchengrrl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 536.8, Fat 25.1, SaturatedFat 13.8, Cholesterol 117.2, Sodium 451.2, Carbohydrate 50.8, Fiber 3.7, Sugar 7.4, Protein 27.4
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