Salmon Noodle Bake
|Noodles||4 Ounce (Whole Wheat Or Regular)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Cream cheese||3 Ounce, softened (1 Package)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Milk||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Canned salmon||7 3⁄4 Ounce, drained, flaked, and skin and bones removed (1 Can)|
|Sliced pimiento||2 Tablespoon, drained and chopped|
|Round crackers||8 , crushed|
Prepare noodles according to package directions.
Meanwhile, in a 1 1/2-quart casserole micro-cook onion, green pepper, and butter or margarine, covered, on 100% power (HIGH) 2 to 3 minutes or till onion is tender.
Add softened cream cheese to the onion mixture, stirring till melted.
Stir in cottage cheese, Parmesan cheese, milk, prepared mustard, Worcestershire sauce, and basil.
Add the cooked noodles, salmon, and pimiento to mixture, then toss well to coat.
Turn into a 10 x 6 x 2-inch baking dish.
Cover the baking dish and refrigerate for 3 to 24 hours.
Before mealtime, prepare topper by micro-cooking butter or margarine, uncovered, on 100% power (HIGH) 30 to 40 seconds or till melted.
Toss with crackers.
Sprinkle cracker mixture around outer edge of noodle mixture.
Micro-cook, uncovered, on 100% power (HIGH) 12 to 15 minutes or till heated through, rotating the dish once.
If desired, garnish with parsley and tomato rose.