Salmon Noodle Casserole
13 people added this to their Recipe Box
This recipe makes 5 servings
- Preparation time: 10 minutes
- Cook time : 15-20 minutes
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.
Ingredients
- 200 grams dried medium egg noodles
- 1 can cream of mushroom soup, with 25% less salt
- 1/3 cup light sour cream
- 2 Tbsp fresh lemon juice
- 2 tbsp chopped fresh dill, or 1 tsp dried dill weed
- 1 cup diced sweet red pepper
- 1-1/4 cups frozen peas, thawed
- 1 cup flaked, cooked fresh sockeye salmon, or 2 cans sockeye salmon
- 1/3 cup dried coarse bread crumbs, or panko
Preparation
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.
Source : Jennifer Zuk
- Keywords : Main Course; Dinner; Bake; Salmon; Noodles; Green pepper; Bread crumbs;
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