Salmon Noodle Casserole

Oh my goodness, this salmon noodle casserole is so good! At less than 600 calories per serving for a really big slice, it is so satisfying. Add a little green salad, and you have a wonderful and super easy weeknight or even Sunday dinner. Mr. "Steak and Potatoes" Kitchen loved this too, and I quote, "this is really good!" 

Have you ever been to Costco to pick up a bottle of olive oil, lump crab meat, and some of that amazing Stretch-Tite plastic wrap and the next thing you know, you've also got a huge bag of pork tamales, a couple of cookbooks, a big bag of Kirkland crumbled precooked bacon (can I just tell you, it's the best), a double pack of face cream, and a giant stack of shrink wrapped cans of salmon in your cart? I know, sort of specific. Yeah, that was me.

It's so hard to get through that place without spending at least $200 (again, the crumbled bacon is amazing, trust me).

This casserole is perfect for the canned salmon. It is totally lightened up, with a good amount of veggies, nonfat evaporated milk and sour cream. There's cheese, but not too much. The sauce is thickened with the pasta water. It's really fresh and flavorful.

There's celery, carrots, peas, salmon, and egg noodles tossed in a sauce flavored with Dijon mustard and topped with a cheesy panko, green onion, and celery leaf crust. This casserole is delicious, light, and so comforting. Everything about this dish is so surprising. Even though there are only two of us, this disappeared in a couple of days.

Lightened Up Salmon Noodle Casserole

Serves four

Ingredients

6 ounces wide egg noodles
salt
2 tablespoons butter
6 green onions, white parts sliced, and the green parts finely sliced, separated
3 stalks celery, thinly sliced, plus 3 tablespoons of chopped leaves
1 12-ounce can fat free evaporated milk
1/2 tsp salt
Freshly ground pepper
1 cup of mixed frozen peas and carrots
1 tablespoon dijon mustard
1/2 cup light sour cream
3/4 cups shredded Monterey Jack cheese (3 ounces)
2 7-ounce cans salmon, drained and flaked
1/4 cup panko breadcrumbs
1/4 cup loosely packed freshly grated parmesan cheese

Instructions

1. Preheat the oven to 400 degrees F and spray a 2 quart casserole with spray oil. 
2. Bring a large pot of water to a boil. Add salt to the water and and add the noodles. Cook the noodles according to package directions. When the noodles are done, save 1/2 cup of the cooking water and then drain the noodles in a colander and return them to the pan. Stir to separate the noodles. 
3. In the meantime, melt one tablespoon of the butter in a large skillet. Add the sliced celery and sliced green onion whites, and cook, stirring occasionally, for two minutes. 
4. Add the milk, salt, and freshly ground pepper to taste (I used about 10 grinds). 
5. Add the peas and carrots, and the mustard and stir. Bring the mixture to a boil and then reduce to a simmer and cook until slightly thickened, about 3 minutes. 
6. Pour the sauce over the noodles, add the sour cream, 1/2 cup of the Monterey Jack, the salmon, and the reserved pasta water. Stir. Pour the mixture into the casserole.
7. In the same skillet, melt the remaining tablespoon of butter and add the celery leaves and green onion tops and stir. Add the panko breadcrumbs and mix until combined. 
8. Sprinkle the panko mixture over the top of the casserole. Sprinkle with the remaining Monterey Jack, and then the parmesan cheese. 
9. Bake for 20 minutes, until lightly browned on top. 

Recipe adapted from Food Network Magazine, Jan/Feb 2016

My sweet friend Wendy from A Day in the Life on the Farm just started a new cooking group, Fish Friday Foodies. What a perfect reason to use some of that salmon!

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