Big Catch Salmon Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Easy pantry dish that is good for lent. Uses canned salmon; very old recipe; the salmon was listed as # 1 can; just use current size can now. Ingredients:
1 (10 ounce) can cream of celery soup |
1/2 cup mayonnaise |
1/4 cup milk |
1/4 cup parmesan cheese |
1 (16 ounce) can salmon, undrained |
10 ounces egg noodles, cooked drained |
1 tablespoon onion, chopped |
1/2 cup peas |
1 cup breadcrumbs |
Directions:
1. Combine cream of celery soup and mayonnaise, milk and Parmesan cheese.
2. Blend well.
3. Add onion and stir.
4. Add peas.
5. Add salmon, undrained, stirring to break up.
6. Add cooked noodles; stir.
7. Pour into a 1-1/2 quart casserole sprayed with Pam.
8. Top with 1 cup bread crumbs.
9. Bake in 350 degree Fahrenheit oven for 40 minutes.
|
|