Salmon Casserole
Print Category Gratin and Salmon stew Thematic No thematic Source IGA Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
ingredient
- Catelli Medium Egg Noodles 875 mL (3-1/2 cups)
- butter 15 mL (1 tbsp)
- 1 onions and 1 stalks celery, finely chopped
- 1 can condensed cream of mushroom soup 284 mL
- milk 125 mL (1/2 cup)
- shredded Swiss cheese 375 mL (1-1/2 cups)
- chopped dill 30 mL(2 tbsp)
- 1 can (213 g) canned salmon, drained
Preparation
- Cook noodles according to package directions and set aside.
- Melt butter; cook onions and celery until tender. Stir in soup and milk; cook and stir until smooth. Stir in 250 mL (1 cup) cheese and dill; cook and stir until cheese melts. In 2 L (8 inches)baking dish.
- Layer half the noodles; top with half of the sauce and all of the salmon. Top with remaining noodles, sauce and cheese. Sprinkle dill over top. Top with remaining noodles, sauce and cheese. Bake, uncovered at 180°C (350°F) for 20 minutes
Cook commentary
Serves : 4 to 6 servings
No comment