Try this healthy and flavorful white sauce salmon casserole

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Salmon lovers, rejoice! Tonight, you can feel good about dinner when you make this white sauce salmon casserole. This healthful recipe is filled with flaked salmon and green beans in a light, creamy sauce. Baking this dish in the oven brings all the flavors together for a delicate casserole that will be a hit with any fish-lovers in your family. Even better, you can have this whole dish on the table in less than 45 minutes.
Although the recipe calls for sliced green beans, you can add any variety of your favorite vegetables. This dish is a low-carb option if you have any leftover salmon or extra vegetables, such as broccoli, you don't know what to do with. Baking them in this recipe breathes new life into old, familiar ingredients.
Cooktop Cove
White Sauce Salmon Casserole
4 to 6
10 minutes
45 minutes
55 minutes
16 oz. salmon, cooked and flaked (canned or homemade)
1/4 cup butter
1 cup button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
2 cups green peas (fresh or frozen and thawed)
Kosher salt and fresh ground black pepper
2 cups cooked penne pasta
1 cup breadcrumbs
Lemon slices (optional)
Crème fraîche (optional)
Heat oven to 375 F.
Grease a large baking dish with butter or nonstick cooking spray and set aside.
In a medium saucepan, melt the butter over medium-high heat.
Add the mushrooms to the pan and cook until just brown, about 5 minutes.
Add flour to the saucepan, and cook until a nutty-brown paste, or roux, is formed, about 1 or 2 minutes. Remove the saucepan from the heat.
Slowly add the milk to the saucepan, whisking constantly, to combine the roux and milk.
Return saucepan to the heat, still whisking constantly, until bubbles start to form. Allow to simmer for 1 minute.
Add the peas, salmon, and and pepper to the saucepan.
Using a rubber spatula, fold the ingredients together until well-combined. Avoid breaking up the salmon too much.
Pour the salmon mixture over the bowl of cooked pasta, and stir gently to combine.
Transfer the salmon mixture into the prepared baking dish, and spread it evenly.
Sprinkle the breadcrumbs on top of the casserole.
Place the baking dish in the oven, and allow to cook until casserole is hot all the way through and the sides are browned and bubbling, about 30 minutes.
Remove casserole from the oven and allow to cool 3 to 5 minutes.
Serve directly from the baking dish using a spatula or ladle onto individual plates. Garnish with lemon slices or crème fraîche if you like.
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