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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe in Pillsbury's One Dish Meals Cookbook. I have not tried it, however when I found it, I decided that I would like to. I wanted to share it here, because it seems very appealing. Prep and cook time does not include chill time. Ingredients:
3 tablespoons margarine or 3 tablespoons butter |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup chicken broth |
1/2 cup milk |
3 1/2 ounces uncooked noodles (mafalda) |
1 (14 1/2 ounce) canned salmon, drained and flaked |
1 (9 ounce) bag frozen chopped broccoli, thawed and drained |
1/2 teaspoon onion powder |
1/4-1/2 teaspoon dried tarragon leaves |
1 cup milk |
1/2 cup unseasoned breadcrumbs |
2 tablespoons grated parmesan cheese |
2 tablespoons margarine or 2 tablespoons butter, melted |
Directions:
1. Melt 3 tablespoons margarine in medium sauce pan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Set aside.
2. In ungreased 8 inch square (2 qt.)baking dish, combine all casserole ingredients and mix well. Stir in white sauce; blend well. Cover tightly with foil.
3. Refrigerate at least 8 hours.
4. Heat oven to 350°F.
5. In small bowl, combine topping ingredients; mix well. Uncover casserole and sprinkle with topping.
6. Bake uncovered for 45 to 55 minutes, or until bubbly and golden brown.
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