You’re probably familiar with that quintessential 60’s classic, Tuna Noodle Casserole. Now it has it has been upgraded with salmon.
This dish means easy preparation and taste appeal. It’s healthy too, with salmon being packed with healthy Omega-3 fatty acids.
It does have that “cream of” soup though. It adds a great creamy texture, but add more milk if you don’t want to use it. Sometimes, I add a cup of thawed frozen peas. Other times, I’ve added a touch of red peppers for a little heat. It’s a flexible recipe…
We really enjoy it ~ hope you do too!
Salmon Noodle Bake
1 (14-ounce) can pink salmon, drained and flaked into large chunks
½ cup panko bread crumbs
½ cup grated Parmesan cheese
12-ounce package egg noodles
8 ounces mushrooms, sliced
1 small white onion, chopped
2 teaspoons garlic, minced
¼ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon dried dill weed
1 can cream of celery soup
1½ cups low-fat milk
½ cup light sour cream
Preheat oven to 375 degrees.
Coat a 2-quart casserole with cooking spray.
Combine panko and Parmesan in a small bowl and set aside.
Cook noodles in boiling water for only 3 minutes, drain well.
In a large bowl, combine noodles with remaining ingredients.
If not slightly soupy, add a little more milk.
Add salmon and gently toss.
Pour mixture into prepared casserole dish.
Scatter Parmesan topping over all.
Bake until bubbly and topping turns golden brown, about 30-45 minutes.