SALMON NOODLE CASSEROLE
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
- Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
- Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
LEFTOVER NOODLES CASSEROLE
I make this when I have left-over, cooked lasagna noodles. I just slice them up and use them like any cooked pasta noodle. This is good at room temperature or as leftovers. You can use a commercially-made, dry onion soup mix or make your own, Recipe #24952 (that's what I use).
Provided by Kathy228
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt ghee in saucepan.
- Add the peppers, celery and onions and cook til soft. Remove from heat.
- In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt.
- Add the cooked vegetables, scraping the pan to get all the melted butter. Combine.
- Add the noodles and mix well.
- Pour into a greased 2-quart casserole.
- Sprinkle with bread crumbs and dot with ghee if desired.
- Bake 350 degrees for 40-minutes or until a test knife comes out clean.
- Let cool for 20-minutes and serve.
Nutrition Facts : Calories 301.8, Fat 18.9, SaturatedFat 10.6, Cholesterol 151.2, Sodium 711.9, Carbohydrate 21.6, Fiber 1.4, Sugar 2.6, Protein 11.7
J-LYN'S AWESOME SALMON CASSEROLE
I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!
Provided by jlyn1983
Categories Seafood Fish Salmon
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
- Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.3 g, Cholesterol 25.6 mg, Fat 14.4 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 1025.3 mg, Sugar 2.5 g
SALMON CASSEROLE SURPRISE
This flavorful casserole is a comfort food dish!
Provided by inspirepassion
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
- Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
- Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
- Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 24 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.4 g, Protein 24.1 g, SaturatedFat 8.7 g, Sodium 557.7 mg, Sugar 3.1 g
SALMON NOODLE CASSEROLE
In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.
Provided by kitchengrrl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- Put a pot of water on the stove to boil for the noodles.
- Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
- Coat mushrooms well and place in a foil-lined pan, stem side up.
- Pour any remaining marinade onto mushrooms.
- Bake in oven until soft, approx.
- 15 minutes.
- Add noodles to boiling water and cook for 6-8 minutes until tender.
- Drain and set aside in a large bowl.
- Remove mushrooms from oven and cut into large dice.
- Add to noodles along with peas, peppers and salmon.
- In a medium saucepan, melt the 5 T butter.
- Add the crushed garlic and saute for 30 seconds until fragrent.
- Then add flour and whisk constantly for 5 minutes until lightly browned.
- Add milk and stir constantly until thickened, approx.
- 2 minutes.
- Remove sauce from heat and add cheese and seasonings.
- Pour sauce over noodle mixture and toss to distribute evenly.
- Pour mixture into buttered casserole.
- Combine melted butter and breadcrumbs.
- Top casserole with breadcrumbs.
- Bake casserole in oven for 10-15 minutes until browned.
Nutrition Facts : Calories 536.8, Fat 25.1, SaturatedFat 13.8, Cholesterol 117.2, Sodium 451.2, Carbohydrate 50.8, Fiber 3.7, Sugar 7.4, Protein 27.4
SALMON NOODLE CASSEROLE
Make and share this Salmon Noodle Casserole recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Make mac and cheese according to pkg.
- Then in a 9x13-inch dish mix all ingredients together including prepared mac and cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 279, Fat 8.7, SaturatedFat 2.5, Cholesterol 38.5, Sodium 748, Carbohydrate 29.8, Fiber 2.7, Sugar 6, Protein 20.2
SALMON NOODLE CASSEROLE
Make and share this Salmon Noodle Casserole recipe from Food.com.
Provided by PalatablePastime
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
- Stir in salmon, peas, onion, and noodles; toss lightly.
- Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
- Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.
Nutrition Facts : Calories 296, Fat 8.6, SaturatedFat 2.5, Cholesterol 56.1, Sodium 540.2, Carbohydrate 29.6, Fiber 3.5, Sugar 4.2, Protein 24.2
LEFTOVER SALMON LOAF
A delicious, easy recipe that even your kids will love. Made with Stove Top® stuffing mix. Have leftover salmon? This works perfectly to use it up.
Provided by angelfish
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Place stuffing mix in a food processor and blend until fine; transfer to a large bowl.
- Heat olive oil in a skillet over medium heat. Add celery; cook and stir until translucent, 5 to 7 minutes. Transfer to the bowl with the stuffing mix. Add eggs, milk, green onions, and lemon juice; mix well. Stir in salmon. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until set and starting to brown on top, about 20 minutes. Sprinkle Cheddar cheese over loaf and bake until melted, about 10 minutes more.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 52.3 g, Cholesterol 99.3 mg, Fat 12.8 g, Fiber 2.4 g, Protein 20.4 g, SaturatedFat 4.1 g, Sodium 1172.3 mg, Sugar 6.5 g
FLAKY SALMON NOODLE BAKE
This is a healthier version of tuna noodle casserole adapted from Good Housekeeping, January 2011. It was good, but doesn't replace the traditional for comfort food.
Provided by sheepdoc
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
- In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
- In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
- Add flour and cook 1 minute, stirring.
- Continue stirring and add chicken broth, then milk, in a slow steady stream.
- Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
- Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
- Transfer sauce to bowl with mushrooms, stir.
- Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
- In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
- Bake 17-18 minutes, then broil a few minutes to brown the Panko.
Nutrition Facts : Calories 382.3, Fat 12.8, SaturatedFat 3.3, Cholesterol 70.6, Sodium 715, Carbohydrate 40.8, Fiber 3.3, Sugar 3.9, Protein 25.7
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