1 salmon filet
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon dry mustard
2 cups frozen vegetables, such as peas and carrots
3 cups egg noodles, cooked
1-1/2 cups mozzarella cheese, shredded
1/2 cup bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Place the salmon on the baking sheet and sprinkle with salt and pepper.
Put the salmon in the oven and bake for 15 minutes, until it flakes easily with a fork. Remove from the oven, allow to cool and flake completely into a bowl, making sure you don't include the skin. Leave the oven on.
Place a saucepan over medium heat and add the butter. Once melted, sprinkle the flour into the butter and whisk until smooth. Cook for 2 minutes.
Slowly whisk in the milk and dry mustard and allow to cook for another 10 minutes, until slightly thickened.
Put the salmon, béchamel, frozen vegetables, egg noodles and mozzarella cheese into a large bowl. Stir to incorporate all ingredients and pour into a greased 9-by-13 casserole dish.
In a small bowl combine the bread crumbs and melted butter until the bread crumbs have fully combined with the butter. Sprinkle the bread crumbs over the casserole.
Put the casserole into the oven and bake for 25 minutes, until the entire casserole is bubbly and hot throughout and the bread crumbs are crisp and golden.