Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2015
- 1 1/4 cup elbow macaroni
- 1/3 cup butter
- 1/2 cup diced onion
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- 1 3/4 cup milk
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cup shredded Cheddar cheese
- 1 cup sour cream
- 2 cans (each 213 g) red sockeye salmon drained and flaked
- 1 1/2 cup fresh bread crumbs
MethodIn large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 656 mg
- Sugars 5 g
- Protein 30 g
- Calories 548.0
- Total fat 33 g
- Potassium 443 mg
- Cholesterol 104 mg
- Saturated fat 18 g
- Total carbohydrate 32 g
- Iron 13.0
- Folate 37.0
- Calcium 45.0
- Vitamin A 29.0
- Vitamin C 3.0