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Salmon-Noodle Casserole

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Anonymous (not verified)
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Evaporated milk 1 2⁄3 Cup (26.67 tbs)
  Sliced mushrooms 8 Ounce
  Worcestershire sauce 1 Teaspoon
  Lemon juice 1 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Canned salmon 1 Pound
  Medium noodles 8 Ounce
  Sliced stuffed olives 1⁄2 Cup (8 tbs)
  Buttered cheese cracker crumbs 1 Cup (16 tbs)
Directions

Melt butter in medium saucepan; remove from heat.
Blend in flour, mustard, paprika and salt.
Stir in evaporated milk.
Drain mushrooms, reserving liquid.
Add enough water to reserved liquid to measure 1 cup.
Add to flour mixture.
Cook, stirring over medium heat until thickened.
Stir in Worcestershire sauce, lemon juice and cheese.
Drain and flake salmon.
Cook noodles according to package direc- tions; drain.
Add salmon, noodles, olives and mush- rooms to cream sauce.
Spoon into greased 2-quart casserole.
Top with cracker crumbs.
Bake at 375 de- grees for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party
Servings: 
8

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