Salmon Noodle Bake Recipes

SALMON NOODLE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. In saucepan, cook green pepper and onion in 2 tablespoons of butter until tender.
• Add soup and milk; heat until bubbly, stirring constantly.
• Add cheese; stir until melted.
• Stir in salmon, drained noodles and olives, if using.
• Melt remaining 1 tablespoon butter and toss with breadcrumbs.
• Transfer salmon-noodle mixture to a 1 1/2-quart casserole and top with the buttered breadcrumbs. Bake for 25 to 30 minutes.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
• Stir in salmon, peas, onion, and noodles; toss lightly.
• Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

SALMON NOODLE CASSEROLE

Steps:

• Preheat oven to 350 F.
• Put a pot of water on the stove to boil for the noodles.
• Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
• Coat mushrooms well and place in a foil-lined pan, stem side up.
• Pour any remaining marinade onto mushrooms.
• Bake in oven until soft, approx.
• 15 minutes.
• Add noodles to boiling water and cook for 6-8 minutes until tender.
• Drain and set aside in a large bowl.
• Remove mushrooms from oven and cut into large dice.
• Add to noodles along with peas, peppers and salmon.
• In a medium saucepan, melt the 5 T butter.
• Add the crushed garlic and saute for 30 seconds until fragrent.
• Then add flour and whisk constantly for 5 minutes until lightly browned.
• Add milk and stir constantly until thickened, approx.
• 2 minutes.
• Remove sauce from heat and add cheese and seasonings.
• Pour sauce over noodle mixture and toss to distribute evenly.
• Pour mixture into buttered casserole.
• Combine melted butter and breadcrumbs.
• Top casserole with breadcrumbs.
• Bake casserole in oven for 10-15 minutes until browned.

SALMON NOODLE BAKE

Steps:

• In a nonstick pan, cook the onion and green pepper in the liquid from the salmon until tender.
• Add the salmon and water chestnuts and mix thoroughly.
• Set aside.
• Prepare noodles using package directions adding the frozen vegetables for the last 5 minutes of cooking.
• Drain and set aside.
• Melt the butter in a sauce pan and add the hot red pepper, stir until bubbling and remove from heat.
• Add the flour and stir until smooth.
• Add a few tablespoons of milk and blend until smooth.
• Add the remaining milk and stir until blended.
• Return to a medium heat and cook, stirring constantly until thickened to a white sauce.
• Remove from heat.
• Add 1 cup of the cheddar cheese and stir until blended.
• Mix the cheese sauce, the noodles/veggies and the salmon mixture.
• Mix well and spread evenly in a 9" x 13" baking pan.
• Mix the bread cubes and garlic powder.
• Sprinkle evenly on top of salmon noodle mixture.
• Sprinkle evenly with 1/2 cup grated cheddar cheese.
• Bake at 350F for 20-25 minutes until hot and the bread cubes are browned.