herbalwriter
07-31-2006, 02:36 PM
For those of us nostalgic for tuna noodle casserole, I adapted a salmon casserole recipe to mimic tuna noodle casserole, and ds and I both loved it. :yum Something like this may already be posted, but I thought I'd share anyway. :grin
This makes about 4 servings, or maybe about 4 cups. And that's half the recipe!
2 cups uncooked whole grain egg noodles
1 can salmon
1/2 can cream of celery soup (I get Campbell's Healthy Choice - no MSG)
1/3 cup plain yogurt (roughly)
1/3 cup milk (roughly)
2 TBS chopped pimientos
2 c shredded cheddar cheese (roughly)
Can you tell I don't measure?? ha ha
Anyway, cook noodles and drain. Mix together all other except cheese; mix in only 1 cup of that. Then mix noodles and soup mixture together, pour into oiled casserole dish, and top with remaining cheese. Bake covered at 350 for 20 min., then uncover for 10 min. I put crushed whole grain Ritz on top too but found it made a sweet taste that didn't fit. :/ It was very juicy; adjust liquid ingredients and noodles to taste. It was so good though!!!
This makes about 4 servings, or maybe about 4 cups. And that's half the recipe!
2 cups uncooked whole grain egg noodles
1 can salmon
1/2 can cream of celery soup (I get Campbell's Healthy Choice - no MSG)
1/3 cup plain yogurt (roughly)
1/3 cup milk (roughly)
2 TBS chopped pimientos
2 c shredded cheddar cheese (roughly)
Can you tell I don't measure?? ha ha
Anyway, cook noodles and drain. Mix together all other except cheese; mix in only 1 cup of that. Then mix noodles and soup mixture together, pour into oiled casserole dish, and top with remaining cheese. Bake covered at 350 for 20 min., then uncover for 10 min. I put crushed whole grain Ritz on top too but found it made a sweet taste that didn't fit. :/ It was very juicy; adjust liquid ingredients and noodles to taste. It was so good though!!!