Author: Canadian Living

Here is an updated vrsion of the 60's classic,Tuna Noodle Casserole. Still a winner when it comes to flavour and easy preparation, the vegetables, herbs and salmon make this a flavourful change.

  • Portion size 5 servings
  • Credits : Jennifer Zuk

Ingredients

  • 200 g dried medium egg noodles
  • 1 can cream of mushroom soup with 25% less salt
  • 1/3 cup light sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill or 1 tsp dried dill weed
  • 1 cup diced sweet red pepper
  • 1 1/4 cup frozen peas thawed
  • 1 cup flaked, cooked fresh sockeye salmon or 2 cans sockeye salmon
  • 1/3 cup dried coarse bread crumbs or panko

Method

Pre-heat the oven to 350F. Cook the egg noodles al dente for 7 minutes as per instructions on the package, in 8 cups of boiling, salted water. Drain. Mix the cream of mushroom soup, light sour cream, lemon juice and dill in a large bowl. Add the egg noodles, diced sweet red pepper, peas and salmon and stir to combine. Pour into a greased 2 quart casserole dish and sprinkle with the bread crumbs. Bake, uncovered in a 350F oven to heat through, approximately 15-20 minutes. To prepare the salmon, poach,grill or panfry about 200 gm of fresh sockeye salmon fillet and remove the skin before flaking. If you prefer, you can use 2 cans of sockeye salmon, but use a good quality. Drain and remove any skin or bones first.
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Salmon Noodle Casserole

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