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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I always have canned salmon in my pantry. Ingredients:
4 cups cooked wide egg noodles |
1 (14 3/4 ounce) can salmon, drained, bones and skin removed |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 (2 ounce) jar diced pimentos, drained |
1 1/2 cups 4% cottage cheese |
1 1/2 cups sour cream |
1/2 cup mayonnaise |
3 tablespoons grated onions |
1 garlic clove, minced |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
1 cup shredded cheddar cheese |
1/3 cup dry breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.
2. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.
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