Salmoncheese Peas Noodle Casserole 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 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

SALMON,CHEESE,& PEAS NOODLE CASSEROLE



SALMON,CHEESE,& PEAs NOODLE CASSEROLE image

If you are an casserole aficionado, like I am you might enjoy this 1970 recipe. Taken from a church cookbook. I have made it many times,for family and pot lucks.. and I always receive compliments. See a quickie bonus noodle recipe below. Nancy.. 5/29/13

Provided by Nancy J. Patrykus

Categories     Casseroles

Time 40m

Number Of Ingredients 10

1-1/4 c cream of mushroom soup.... or your own white sauce
1/2 c milk
1 c grated cheddar cheese
3 c medium curly noodles,...cooked and drained
1 c cannned salmon.....drained & flaked
1/2 c mayonnaise
1 c chopped celery
1 c frozen peas
1/3 c minced onion
1 dash(es) pepper...to taste

Steps:

  • 1. Combine and heat, the soup or make your white sauce.
  • 2. Add the grated cheese, and heat until melted. Stir constantly.
  • 3. Cook the noodles in a separate pan, and drain.
  • 4. Drain and flake the salmon.
  • 5. Add all ingredients below to the mushroom soup. Drained salmon, mayonnaise, chopped celery, a cup of peas, chopped onions and a dash of pepper. There is enough salt in the canned salmon.
  • 6. Place in a greased baking pan. Cover with aluminum. Bake at 450 for 20-30 minutes. Enjoy with your company.
  • 7. "SALMON or TUNA CONFETTI" ...A quickie recipe bonus. 1 pkg. macaroni & cheese, 1 can drained salmon, 2 cups cooked peas, 1 can cream of celery soup and 1/2 cup milk. Cook macaroni and cheese dinner as directed on pkg. Add all remaining ingredients and mix well. Bake in a baking dish at 350 for 30 minutes.

CANNED SALMON CASSEROLE



Canned Salmon Casserole image

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

Provided by weekend cooker

Categories     One Dish Meal

Time 50m

Yield 4-6 salmon dishes, 4-6 serving(s)

Number Of Ingredients 13

6 ounces dried egg noodles
1 (10 ounce) can cream of celery soup, undiluted
1 (5 ounce) can evaporated milk
1 tablespoon lemon juice
1/2 onion, chopped
1 (15 ounce) can salmon, skin, and bones removed
1 cup shredded cheddar cheese
1 (8 ounce) can baby green peas, drained
1 teaspoon seasoning salt
1/4 teaspoon white pepper
1 teaspoon creole seasoning
1 cup cheese crackers, crushed
2 tablespoons margarine, melted

Steps:

  • Cook noodles according to package directions, and drain.
  • Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
  • Spoon into greased 7x11 inch baking dish.
  • Bake covered at 350 degrees Fahrenheit for 25 minutes.
  • Combine cheese crackers and melted margarine and sprinkle over casserole.
  • Return to oven for 10 minutes or until crumbs are slightly brownrd.

SALMON OR TUNA NOODLE CASSEROLE



Salmon or Tuna Noodle Casserole image

This casserole came about when I didn't have any tuna but I did have some leftover salmon. What the heck .. let's toss it out there and see if it's any good. It's easy to make from items you probably already have in your pantry .. no special shopping required and there isn't much clean up at all. Serve with a side salad and/or...

Provided by Maggie M

Categories     Casseroles

Time 1h

Number Of Ingredients 20

2 Tbsp bread crumbs - plain or seasoned
1/8 tsp garlic powder
1/4 tsp dill weed
1 Tbsp melted butter
2 c cooked crumbled salmon - leftover is great or use a 14 oz can of your favorite salmon drained and remove bonesnes discarded)
1 can(s) condensed cream of mushroom or celery soup
2 Tbsp finely diced celery
1/4 c wafer thin sliced carrots
1/4 c frozen baby peas
1-1/2 tsp diced red onion - more if desired
2 c cooked al dente elbow macaroni
1/4 tsp celery salt
1/2 tsp dill weed
1/4 c shredded cheddar cheese
1/4 c shredded monterey jack cheese
1/2 c milk
1/4 c sour cream
salt and pepper to taste
1/4 c shredded cheddar cheese
**** please see note at bottom of recipe

Steps:

  • 1. Preheat oven to 375 F. Coat a 2 quart baking dish with cooking spray, set aside.
  • 2. In small bowl combine bread crumbs, garlic powder, dill weed and melted butter and mix until crumbly. Set aside.
  • 3. In a large bowl, remaining ingredients except for the last 1/4 cup shredded cheddar cheese. Stir together until well blended. Spoon into prepared baking dish.
  • 4. Spread the last 1/4 shredded cheese over the top of the casserole.
  • 5. Sprinkle the bread crumb mixture evenly over the top of the casserole. Bake covered at 375 for 20 minutes.
  • 6. Remove cover and return to oven for approximately 12 minutes until cheese is melted and casserole is bubbly.
  • 7. Remove from oven and sit for at least 5 minutes before serving.
  • 8. NOTE: Add more seasonings than listed if you like them, add less or remove them if you don't like them. This recipe is not set in stone .. however ... I recommend you try it this way first and then adjust according to your individual tastes. If you make this recipe and choose to substitute chicken or pork for the salmon or if you add chocolate or hot chili peppers or Dr Pepper you will not be happy and it is not my fault you did not follow instructions so please do not leave negative feedback .. this is a fish dish. Thank you.

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