Salmon, vegetables and noodles come together in this recipe for creamy salmon casserole, and all of it will have everyone swooning. Because it uses a large salmon filet that's already been seasoned and roasted to perfection, it's also a delicious way to use up any leftover salmon. The fresh flavor of roasted salmon really comes through, and the few minutes it will take you to roast it will really make a difference in the freshness of the dish.
This casserole also requires making a really quick béchamel sauce that will take the place of the typical cream soup often used in casseroles. That béchamel, combined with the salmon, will make this a casserole unlike any other you've ever served. You might find that it's one you make time and time again.
Creamy Salmon Casserole
6
20 minutes
40 minutes
1 hour
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.
