Salmon Noodle Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups milk, warmed
• 1 vidalia onion, coarsely chopped
• 7 ounces canned sliced mushrooms, drained
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 2 stalks celery, finely chopped
• 1/4 teaspoon thyme
• 3 tablespoons flour
• 1 3/4 cups chicken broth
• 8 ounces egg noodles
• 14 ounces salmon fillets, thawed and cut in 1-inch chunks
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup panko breadcrumbs
• 1 teaspoon olive oil

Recipe

• 1 preheat oven to 350. grease 9x13 pan (or 3 qt casserole dish). start pan of water boiling for noodles.
• 2 in 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. transfer mushrooms to large bowl.
• 3 in same pan, heat 2 t oil on medium high. add celery, onions, and thyme. cook 2 minutes or until just tender, stirring occasionally.
• 4 add flour and cook 1 minute, stirring.
• 5 continue stirring and add chicken broth, then milk, in a slow steady stream.
• 6 put noodles in boiling water and cook 2 minutes, while cooking the sauce.
• 7 heat sauce to boiling, then cook 2 minutes, until thickened, stirring constantly.
• 8 transfer sauce to bowl with mushrooms, stir.
• 9 drain noodles. add noodles, sauce, peas, salt, pepper, and salmon to sauce. stir and pour into prepared dish.
• 10 in small bowl, combine panko and 1 tsp olive oil. sprinkle over noodle mixture.
• 11 bake 17-18 minutes, then broil a few minutes to brown the panko.