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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This creamy casserole dish is a great way to use up leftover salmon. For a healthier variation I like to use whole wheat noodles and substitute all or 1/2 the sourcream for plain non-fat yogurt. Ingredients:
4 1/2 cups egg noodles, cooked al dente |
12 ounces salmon, cooked or canned |
1 cup sour cream |
1 cup mayonnaise |
1/2 cup grated parmesan cheese |
1/2 cup milk |
1 teaspoon dijon mustard |
2 cups broccoli florets, fresh or frozen thawed |
1/3 cup red bell pepper, chopped |
1/4 cup scallion, chopped |
Directions:
1. In a large bowl mix together sourcream, mayo, parmesan cheese, milk, and dijon mustard.
2. Add salt and pepper to taste.
3. Add hot pasta, salmon, broccoli, red peppers, and green onions; mix till fully blended.
4. Place salmon mixture in a 2 quart baking dish, cover, and bake at 350* for 40-45 minutes or until hot and bubbly.
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