Delicious Salmon Casserole

  • 1 (5 oz) package noodles
  • 1 (1 lb) can salmon
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 1/4 cups milk
  • 1/4 cup chopped onion (optional)
  • 1/4 to 1/2 cup chopped celery (optional)
  • 1 t salt
  • 1/8 t pepper
  • 1/2 cup buttered bread crumbs
  • Butter
  • Paprika

Cook noodles in boiling salted water until tender. Drain in colander; rinse well with boiling water. Alternate layers of noodles and salmon in a 2-quart casserole dish. Combine soup, milk, onion and celery (if desired), salt, and pepper; pour over salmon and noodle mixture. Sprinkle bread crumbs over top; dot with butter and sprinkle with paprika. Bake at 350°F for about 30 minutes. Serve hot. Yield 6-8 servings.

From Southern Living Fish and Shellfish Cookbook

Katie: This recipe was better than I had imagined. The only thing I didn’t like was that the noodles not covered up on the edges got hard in the oven. So I think the mixture needed to be spread all the way to the edges to cover the egg noodles. Other than that, it was great! I think if making again I’d add peas! Of course, I love peas. I like to eat Le Sueur’s baby peas with reduced sodium just warmed up from the can! (You know, the one in the silver can!) Anyway, I was really surprised that some salmon in our pantry from who knows how long ago was this good!

Gray:  This turned out really well.  There are two things that we have been doing that make stuff so much easier.  One is weighing ingredients.  Instead of ballpark estimating, I just weighed the noodles and had the perfect amount.  If you don’t have a kitchen scale, I highly recommend one.  The second is that we have been getting rid of a lot of stuff in our pantry.  In the past, we would often buy things and then end up never using them.  We have been making an effort to eat fresh food and less canned/processed things (like the salmon). Rather than waste space in the pantry, we have been slowly using up our stores of food, which is freeing up space for different ingredients that we are using in new ways to support our better eating.  Our new philosophy is that if we need to buy a can of something for a recipe, we can buy one and use it, rather than buy a flat and store it.

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