target | Salmon Noodle Casserole
10 ounces of frozen green peas
8 ounces of medium noodles
1 can of cream of celery soup
1/2 cup of mayonnaise
1/4 cup of milk
1/4 cup of grated Parmesan cheese
One 7 3/4 ounce can of salmon, boned & flaked
1 tablespoon of chopped onion |
|
Cook peas and noodles separately according to package directions; drain and set aside. Combine in bowl the celery soup, mayonnaise, milk and cheese; blend well. Add salmon, onion, peas and noodles; mix well. Spoon into a greased 1 1/2 quart casserole. Sprinkle with 1 tablespoon grated Parmesan cheese and a dash of paprika. Bake at 350ºF. for 35 to 45 minutes or until done. Salmon Noodle Casserole
One 15 1/2 ounce can of salmon
3 tablespoons of butter or margarine
2 tablespoons of flour
1/2 teaspoon of dry mustard
One 13 ounce can of Pet evaporated milk
One 10 ounce package of mixed vegetables, thawed and drained
3 cups of wide of med. noodles, cooked
1 1/2 cup of shredded Sargento or other brand cheddar cheese
Drain salmon; break into large chunks. Melt butter in saucepan; stir in flour and dry mustard. Gradually stir in evaporated milk. Cook and stir over medium heat until slightly thickened. Stir in vegetables, cooked noodles and 1 cup cheese. Gently fold in salmon. Pour into greased 2 quart baking dish. Bake, covered at 350ºF. for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese melts. Salmon Noodle Casserole
1 pound can of red salmon
One 8 ounce package of medium noodles, cooked & drained
1 cup of sour cream
One 10 ounce can of cream of mushroom soup
1/4 cup of sliced green onions, include tops
1/4 cup of sliced ripe, pitted olives (if desired)
1 teaspoon of dill weed
1/2 teaspoon of seasoned salt
1 cup of shredded sharp cheddar cheese
Drain and pick over salmon. Combine noodles, sour cream, soup, onion, olives, dill, salt, and 1/2 of the cheese. Mix well. Fold in salmon. Lightly grease a 2 quart baking dish. Place in dish and cover. Bake in preheated 350ºF. oven for 30 minutes. Uncover, sprinkle with remaining cheese. Return to oven for 15 minutes, until cheese melts. One pound can of shrimp may be substituted. This can be made ahead, refrigerated and baked when needed. Serves 6. Salmon Noodle Casserole
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup of salad dressing
1/4 cup of milk
1/4 cup (1 oz.) grated Parmesan cheese
One 15 1/2 ounce can of salmon, drained, flaked
One 10 ounce package of frozen peas, thawed
1 tablespoon of chopped onion
Combine soup, salad, dressing, milk and cheese. Add salmon, noodles, peas and onion; mix lightly. Spoon into 1 1/2 quart casserole. Cover; bake at 350ºF. for 45 minutes. |
-