Salmon Noodle Casserole

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large portabella mushroom caps
• 8 ounces wide egg noodles
• 1 cup frozen peas, thawed
• 1 yellow bell pepper, diced
• 2 (6 ounce) cans boneless skinless salmon, drained
• 1 clove garlic, crushed
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups whole milk
• 1 cup grated strong cheese (i used a combination of gruyere and fontina)
• salt and pepper
• 1 teaspoon hot paprika (to taste)
• 2 tablespoons butter, melted
• 1/2 cup breadcrumbs, approx (i crushed two slices of toast in the blender)

Recipe

• 1 preheat oven to 350 f.
• 2 put a pot of water on the stove to boil for the noodles.
• 3 make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
• 4 coat mushrooms well and place in a foil-lined pan, stem side up.
• 5 pour any remaining marinade onto mushrooms.
• 6 bake in oven until soft, approx.
• 7 15 minutes.
• 8 add noodles to boiling water and cook for 6-8 minutes until tender.
• 9 drain and set aside in a large bowl.
• 10 remove mushrooms from oven and cut into large dice.
• 11 add to noodles along with peas, peppers and salmon.
• 12 in a medium saucepan, melt the 5 t butter.
• 13 add the crushed garlic and saute for 30 seconds until fragrent.
• 14 then add flour and whisk constantly for 5 minutes until lightly browned.
• 15 add milk and stir constantly until thickened, approx.
• 16 2 minutes.
• 17 remove sauce from heat and add cheese and seasonings.
• 18 pour sauce over noodle mixture and toss to distribute evenly.
• 19 pour mixture into buttered casserole.
• 20 combine melted butter and breadcrumbs.
• 21 top casserole with breadcrumbs.
• 22 bake casserole in oven for 10-15 minutes until browned.