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Salmon Noodle Bake

Microwaverina's picture
Ingredients
  Noodles 4 Ounce (Whole Wheat Or Regular)
  Chopped onion 1⁄4 Cup (4 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 1 Tablespoon
  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
  Parsley 1 Tablespoon
  Tomato rose 1
Directions

Prepare noodles according to package directions.
Drain.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Melted
Ingredient: 
Salmon
Interest: 
Healthy

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