Salmon Noodle Casserole
Salmon Noodle Casserole is a familiar favorite that has been made healthier by using salmon and whole wheat noodles. Still a quick and easy family favorite!
Servings: 8
Calories: 270kcal
Ingredients
- 12 ounces (one package) whole wheat egg noodles see note (Use Gluten Free pasta or noodles to make this recipe Gluten Free)
- 1 Tablespoon unsalted butter or margarine
- 1 medium yellow onion, chopped
- 2 cups frozen peas, thawed
- 14 ounce can condensed cream of mushroom soup make sure this is gluten-free if you need your casserole to be gluten-free
- 1/4 cup milk
- two cans canned salmon (6 ounces each)
Instructions
- 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.
Notes
Any short shape of whole wheat pasta (like macaroni, penne, rotini, etc.) can be used instead of the egg noodles.
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.
Recipe can be prepared to the end of step 4, then refrigerated for up to 2 days. Bake just before serving.
Nutrition
Calories: 270kcal
