Catchofthedaycasserole Recipes

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CATCH-OF-THE-DAY CASSEROLE

This super salmon recipe comes from my dear mother-in-law. She's one of the best cooks I know and one of the best mothers-a real gem. -Cathy Clugston, Cloverdale, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8



Catch-Of-The-Day Casserole image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk and cheese until blended. Stir in peas, salmon and onion. , Drain pasta; add to salmon mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 532 calories, Fat 32g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1120mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.

4 ounces uncooked small shell pasta
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup mayonnaise
1/4 cup milk
1/4 cup shredded cheddar cheese
1 package (10 ounces) frozen peas, thawed
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 tablespoon finely chopped onion

CATCH OF THE DAY CASSEROLE

Make and share this Catch of the Day Casserole recipe from Food.com.

Provided by Carmen B.

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Catch of the Day Casserole image

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a bowl, combine the soup, mayonnaise, milk and cheese until blended.
  • Stir in peas, salmon and onion.
  • Drain pasta; add to salmon mixture.
  • Transfer to a greased 2-qt. baking dish.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
  • *****Do Not use Reduced Fat or Fat free Mayonnaise.

Nutrition Facts : Calories 436.4, Fat 19.2, SaturatedFat 4.7, Cholesterol 50, Sodium 771.7, Carbohydrate 44.4, Fiber 4.6, Sugar 7.4, Protein 21.9

4 ounces small shell pasta
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1/2 cup mayonnaise
1/4 cup milk
1/4 cup shredded cheddar cheese
1 (10 ounce) package frozen peas, thawed
1 (7 1/2 ounce) can salmon, drained, bones and skin removed
1 tablespoon finely chopped onion

CARRY-OUT CASSEROLE

If you've looked at some of my other recipes, you'll know of my fondness for one-dish and casserole meals...Many can be pre-assembled and simply popped in the oven the next day, or even frozen and cooked at a later date...This recipe is also great for potluck dinners...For your use, you can also add a tossed green salad to round out the meal!

Provided by CookinwithGas

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13



Carry-Out Casserole image

Steps:

  • Preheat oven to 350°F.
  • In a dutch oven, cook egg noodles per pkg; drain and set aside.
  • While the noodles cook you can start preparing the rest of the ingredients.
  • In a large skillet, brown the ground turkey in the oil.
  • Mix together the tomato sauce and flour and add to the meat mixture; simmer on low for 10 minute.
  • In a med bowl, combine the cottage cheese, sour cream, salt, pepper and olives (I like the green ones but you can use the black ones) and set aside.
  • In a separate skillet, saute the onion and green pepper in the butter, then add this to the cottage cheese and mix to combine.
  • Now place half the egg noodle in the bottom of a 3 quart casserole dish.
  • Spread the cottage cheese mixture over the noodles.
  • Place the remaining noodles over the cottage cheese mixture.
  • Top all this with the beef mixture and then sprinkle with the parmesan cheese (as much or as little as you like).
  • Bake in the preheated 350° oven for 30-40 minutes.

Nutrition Facts : Calories 530.5, Fat 11.8, SaturatedFat 4.8, Cholesterol 137.5, Sodium 849.2, Carbohydrate 55.5, Fiber 3.6, Sugar 5.3, Protein 49.2

1 (12 ounce) package wide egg noodles (whole wheat if available)
1 1/2 lbs ground turkey breast (Shady Brook Farms preferred) or 1 1/2 lbs ground chicken breast (Shady Brook Farms preferred)
1 -2 tablespoon olive oil
2 (8 ounce) cans tomato sauce (no salt added)
2 tablespoons all-purpose flour
1 (16 ounce) container 2% fat cottage cheese (small curd is best)
1 (8 ounce) container light sour cream
1 teaspoon salt (optional)
1/2 teaspoon black pepper
1/4 cup olive, chopped
1/3 cup yellow onion, grated
1/2 cup green bell pepper, chopped
parmesan cheese, grated

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