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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
2. In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
3. In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
4. Add flour and cook 1 minute, stirring.
5. Continue stirring and add chicken broth, then milk, in a slow steady stream.
6. Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
7. Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
8. Transfer sauce to bowl with mushrooms, stir.
9. Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
10. In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
11. Bake 17-18 minutes, then broil a few minutes to brown the Panko.
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