|A super flavorful smoked salmon|
casserole that you'll
be making over and over again...
Prep. 15 Mins.
Bake: 30 Mins.
*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)
1 cup crushed french fried onions
Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.
Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.
Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.
In a separate large bowl, mix together drained chilies, milk, soup, sour cream, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.
Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!
|Pipin' hot out of the oven...|
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:
|Sandra's Organic Fall Herb Garden Salad |
with Lemon-Honey-Dijon Vinaigrette