Salmon And Mushroom Casserole
|Broad egg noodles||4 Ounce|
|Chopped yellow onion||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|All purpose flour||2 Tablespoon|
|Canned salmon||7 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Water/Chicken broth||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
1. Preheat the oven to 425°F. Cook the noodles according to package directions, drain thoroughly in a colander, and set aside.
2. Meanwhile, melt 4 tablespoons of the butter in a heavy 9- or 10-inch skillet over moderate heat. Add the onion and mushrooms, and cook, uncovered, until the onion is soft—about 5 minutes. Blend in the flour and set aside.
3. Drain the salmon, reserving the liquor. Remove any skin and bone, mash, and set aside. Add the reserved salmon liquor and the milk and water to the onion-mushroom mixture, and cook, stirring constantly, until thickened—about 3 minutes. Season with the salt and pepper.
4. In a buttered 1 1/2-quart casserole, combine the sauce, salmon, and noodles. Top with the bread crumbs, and dot with the 'remaining tablespoon of butter. Bake, uncovered, for 20 minutes. Serve with a green salad.