Salmon Noodle Bake Recipes

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SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

Make and share this Salmon Noodle Casserole recipe from Food.com.

Provided by PalatablePastime

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup mayonnaise or 1/2 cup salad dressing
1/4 cup milk
1/4 cup parmesan cheese
1 (16 ounce) can salmon, drained, flaked
1 (10 ounce) package frozen peas, thawed
2 cups egg noodles, cooked, drained
1 tablespoon chopped onion
3/4 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
  • Stir in salmon, peas, onion, and noodles; toss lightly.
  • Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
  • Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

Nutrition Facts : Calories 296, Fat 8.6, SaturatedFat 2.5, Cholesterol 56.1, Sodium 540.2, Carbohydrate 29.6, Fiber 3.5, Sugar 4.2, Protein 24.2

SALMON NOODLE BAKE



Salmon Noodle Bake image

I like to whip this up after a day at work and relax while it's baking. If desired you can make it even faster by using two tins of cream of mushroom soup instead of the home made white sauce in the recipe.

Provided by _Pixie_

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 (7 1/2 ounce) cans salmon, water packed,drained and mashed,reserving about
3 tablespoons water (from the can)
1 onion, finely diced
1 green pepper, deseeded and diced
3 cups frozen mixed vegetables
1 can water chestnut, drained and cut in thin strips (optional)
1 (350 g) package broad egg noodles
3 cups milk
1 1/2 cups old cheddar cheese, grated (divided)
2 tablespoons butter
4 tablespoons flour
1/8 teaspoon hot red pepper flakes (optional)
4 slices bread, diced in 1/2 inch cubes
2 teaspoons garlic powder

Steps:

  • In a nonstick pan, cook the onion and green pepper in the liquid from the salmon until tender.
  • Add the salmon and water chestnuts and mix thoroughly.
  • Set aside.
  • Prepare noodles using package directions adding the frozen vegetables for the last 5 minutes of cooking.
  • Drain and set aside.
  • Melt the butter in a sauce pan and add the hot red pepper, stir until bubbling and remove from heat.
  • Add the flour and stir until smooth.
  • Add a few tablespoons of milk and blend until smooth.
  • Add the remaining milk and stir until blended.
  • Return to a medium heat and cook, stirring constantly until thickened to a white sauce.
  • Remove from heat.
  • Add 1 cup of the cheddar cheese and stir until blended.
  • Mix the cheese sauce, the noodles/veggies and the salmon mixture.
  • Mix well and spread evenly in a 9" x 13" baking pan.
  • Mix the bread cubes and garlic powder.
  • Sprinkle evenly on top of salmon noodle mixture.
  • Sprinkle evenly with 1/2 cup grated cheddar cheese.
  • Bake at 350F for 20-25 minutes until hot and the bread cubes are browned.

Nutrition Facts : Calories 435.3, Fat 17.8, SaturatedFat 9.2, Cholesterol 96.8, Sodium 378.8, Carbohydrate 38.9, Fiber 4.8, Sugar 1.9, Protein 30.8

J-LYN'S AWESOME SALMON CASSEROLE



J-Lyn's Awesome Salmon Casserole image

I improvised this salmon casserole with items I had on hand in my pantry. I've never been big on casseroles (if you've had my mom's cooking, you'd understand why), but they are definitely an easy way to use up items that would otherwise be sitting in the pantry forever. This recipe is simple enough; feel free to add or supplement as you see fit!

Provided by jlyn1983

Categories     Seafood     Fish     Salmon

Time 55m

Yield 6

Number Of Ingredients 9

1 tablespoon butter, or as needed
1 cup elbow macaroni
1 (6 ounce) can salmon, drained
1 (10.75 ounce) can condensed cream of mushroom soup
⅔ cup milk, or to taste
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup French-fried onions

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
  • Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 22.3 g, Cholesterol 25.6 mg, Fat 14.4 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 1025.3 mg, Sugar 2.5 g

SALMON CASSEROLE



Salmon Casserole image

Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 can (7-1/2 ounces) salmon, drained, bones and skin removed
4 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon minced fresh parsley
3/4 cup fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon ground mustard
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 361mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

FLAKY SALMON NOODLE BAKE



Flaky Salmon Noodle Bake image

This is a healthier version of tuna noodle casserole adapted from Good Housekeeping, January 2011. It was good, but doesn't replace the traditional for comfort food.

Provided by sheepdoc

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups milk, warmed
1 vidalia onion, coarsely chopped
7 ounces canned sliced mushrooms, drained
1 tablespoon soy sauce
2 tablespoons olive oil
2 stalks celery, finely chopped
1/4 teaspoon thyme
3 tablespoons flour
1 3/4 cups chicken broth
8 ounces egg noodles
14 ounces salmon fillets, thawed and cut in 1-inch chunks
1 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup panko breadcrumbs
1 teaspoon olive oil

Steps:

  • Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
  • In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
  • In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
  • Add flour and cook 1 minute, stirring.
  • Continue stirring and add chicken broth, then milk, in a slow steady stream.
  • Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
  • Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
  • Transfer sauce to bowl with mushrooms, stir.
  • Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
  • In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
  • Bake 17-18 minutes, then broil a few minutes to brown the Panko.

Nutrition Facts : Calories 382.3, Fat 12.8, SaturatedFat 3.3, Cholesterol 70.6, Sodium 715, Carbohydrate 40.8, Fiber 3.3, Sugar 3.9, Protein 25.7

SALMON NOODLE CASSEROLE



Salmon Noodle Casserole image

In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.

Provided by kitchengrrl

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 large portabella mushroom caps
8 ounces wide egg noodles
1 cup frozen peas, thawed
1 yellow bell pepper, diced
2 (6 ounce) cans boneless skinless salmon, drained
1 clove garlic, crushed
5 tablespoons butter
5 tablespoons flour
2 cups whole milk
1 cup grated strong cheese (I used a combination of gruyere and fontina)
salt and pepper
1 teaspoon hot paprika (to taste)
2 tablespoons butter, melted
1/2 cup breadcrumbs, approx (I crushed two slices of toast in the blender)

Steps:

  • Preheat oven to 350 F.
  • Put a pot of water on the stove to boil for the noodles.
  • Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
  • Coat mushrooms well and place in a foil-lined pan, stem side up.
  • Pour any remaining marinade onto mushrooms.
  • Bake in oven until soft, approx.
  • 15 minutes.
  • Add noodles to boiling water and cook for 6-8 minutes until tender.
  • Drain and set aside in a large bowl.
  • Remove mushrooms from oven and cut into large dice.
  • Add to noodles along with peas, peppers and salmon.
  • In a medium saucepan, melt the 5 T butter.
  • Add the crushed garlic and saute for 30 seconds until fragrent.
  • Then add flour and whisk constantly for 5 minutes until lightly browned.
  • Add milk and stir constantly until thickened, approx.
  • 2 minutes.
  • Remove sauce from heat and add cheese and seasonings.
  • Pour sauce over noodle mixture and toss to distribute evenly.
  • Pour mixture into buttered casserole.
  • Combine melted butter and breadcrumbs.
  • Top casserole with breadcrumbs.
  • Bake casserole in oven for 10-15 minutes until browned.

Nutrition Facts : Calories 536.8, Fat 25.1, SaturatedFat 13.8, Cholesterol 117.2, Sodium 451.2, Carbohydrate 50.8, Fiber 3.7, Sugar 7.4, Protein 27.4

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