Salmon Noodle Casserole
This is one of those comfort recipes I love with a twist. I usually make this with tuna but I was out so used a pouch of pink salmon instead. You could also add cheese to this if you wanted to.
I love those pouches of salmon, all ready to use unlike the cans of salmon from no so far back. I hated cleaning it to use it. It is the the perfect thing to keep on hand for those times when you don’t feel like going to the grocery store or when you need a hot meal in a hurry. With all of the freezing weather everyone is getting it is also a great product to stock up for an emergency.
Salmon Noodle Casserole is noodles, salmon, mushrooms in a creamy sauce.
- 1/2 lb. egg noodles
- 1 pouch pink salmon
- 1 can mushroom soup
- 8 oz. mushrooms - sliced
- 2 stalks celery
- 1 medium onion
- 1/2 cup frozen peas
- 1 1/2 cup milk
- Cook the noodles in salted boiling water for about 6 minutes. You do not want them thoroughly cooked thru. Rinse.
- Add all of the ingredients to a bowl and mix well. Pour into a greased casserole dish. Cover.
- Bake at 350 for about 20 minutes. Remove the cover if you like a little browning on the noodles. Bake for another 15 - 20 minutes or until bubbly.
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