Jan 15, 2016

Lightened Up Salmon Noodle Casserole | #FishFridayFoodies

Lightened Up 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!" He waxes poetic.

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.


Lightened Up Salmon Noodle Casserole

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 low fat 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


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)
1 7-ounce can 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 1 1/2 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, 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. 

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!



Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

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20 comments:

  1. This is something my husband would love. I can't wait to try it!

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    1. It's so easy Sarah. I was so surprised at how good it was!

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  2. This looks fantastic, Karen!! Can't wait to try this.

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  3. I would have never thought to substitute salmon for tuna. Pure Genius Karen.

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    1. Well I'm not sure about the genius part, but I'll take it! =)

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  4. YUMM!! This is brilliant. Definitely saving this one. (And yes - I can't go to Sam's Club without a cartfull of stuff I didn't realize I needed (wanted, whatever...) :)

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    1. There's something about those club warehouses, right?

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  5. Although I've never been able to stomach Salmon, this dish looks lovely. I'm going to forward it onto my Mom who will totally flip over it!

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    1. If you like tuna, it's perfect for that too.

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  6. Oh my! I'm in the mood for this! Can't wait to try it! (Oh, I have that experience every time I leave my house - not specific to Costco)

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    1. I don't know what it is about Costco for me!

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  7. Lovely Karen! A casserole is enticing enough for me and with Salmon that is just top-notch. Love it!

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    1. Thanks so much Georgina =) So happy to be cooking along with you.

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  8. Oh wow, we had the same idea for our first post! What a great way of taking it up a notch by using salmon. I love all the veggies you added too. I wish my daughter wasn't so picky, to where I have to use them as a side dish, instead of mixed into the casserole.

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    1. I remember those days April! Now I have to contend with that with grandkids =)

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  9. The only way to not spent $200 at Costco is to avoid it altogether! That place is soooooo dangerous. I love this casserole, Karen! Beautiful flavors, especially those lovely crunchy bits on top.

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    1. Totally agree with you on Costco. It's ridiculously dangerous. They built one near my house! What? =)

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  10. Karen, this looks delicious! My husband would love it as he is a huge fan of tuna and salmon casseroles! We don't have a Costco. Its both a blessing and a curse:)

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    1. I totally understand. Thanks so much Guyla!

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I love comments and questions and read every one of them.