So I’m sure lots of you remember certain dishes your parents used to make on a regular basis when you were growing up. Maybe you loved them, maybe you hated them, but you remember them. My mom had a few “regulars” on her cooking rotation. Most of them I have fairly fond memories of.
But here’s a question: how many of you actually cook dishes from your childhood? Maybe your mom passed those recipes down so that you could feed them to your kids too. My mom did give me some of those old recipes – some as photocopies from actual cookbooks, or in the case of this Salmon Noodle Casserole, a scribbled down version of what was ingrained into her memory after making it for so many years. Now, I’m sure many of you won’t be surprised to find out that this didn’t start out as Salmon Noodle Casserole at all, but the ever popular Tuna Noodle Casserole.
Like many of the other retro recipes I grew up with, I adjusted this one to make it more modern and a little healthier. It didn’t take much – all I did was swapped the regular white egg noodles for whole wheat and replaced the tuna with salmon. These changes increase the dishes fiber content, add omega 3 fatty acids and cut back on the mercury that you might get from canned tuna. And since the changes were so minimal, the dish still tasted pretty much the same as I remembered it growing up. Although back then, I hated the peas and I used to pick each and every one out so that when I was done eating, I’d hand a bowl of peas back to my mom with nary a noodle or tuna flake in sight.
Many of the other retro recipes I have tried also needed a few updates to make them a bit more modern. I changed things like using oil instead of shortening (shortening, in a meat recipe?? WHY?), using leaner cuts of meat and adding vegetables. I also frequently sub chicken for beef or pork with equally delicious results.
What’s your favorite retro recipe? Stay tuned and hopefully you’ll see more of my old faves in the future!
- ounces One package whole wheat egg noodles 12, see note
- 1 Tablespoon unsalted butter or margarine
- 1 medium yellow onion chopped
- 2 cups frozen peas thawed
- 1 ounces can condensed cream of mushroom soup 14
- 1/4 cup milk
- ounces Two cans canned salmon 6 each
Heat oven to 400°F.
Cook egg noodles to al dente according to package instructions. Drain and set aside.
Place butter and onion in a microwave safe glass bowl or measuring cup. Cook on high until butter is melted and onions are soft, about 3 minutes, stirring after every minute.
Add onion butter mixture, peas, condensed mushroom soup and milk to a 9x13" pyrex dish or large casserole dish. Stir together until mixture is uniform. Stir in the noodles until coated in the soup mixture. Add salmon and stir in, being careful not to break up the flakes of fish too much.
Bake until heated through and the top is beginning to brown, 15-20 minutes.
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.
Salmon Noodle Casserole Nutrition Notes:
Making Salmon Noodle Casserole with whole wheat noodles (or whole wheat pasta) instead of regular white egg noodles increases the fiber content of the dish. Using canned salmon instead of canned tuna adds omega 3 fatty acids which promote brain development in children and heart health for everyone. It also cuts back on mercury, which can be present in varying amounts in canned tuna. This is especially important for young children and pregnant women who should avoid fish that are high in mercury. Serve this casserole with a green salad to make a complete meal.