Salmon Dijon Casserole Recipe

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Salmon Dijon Casserole Ingredients

5 oz uncooked med egg noodles
2 tbsp margarine or butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cup half and half
2 tbsp dijon mustard
1 lb pkg. green giant american
1 mixtures new england style
1 frozen potatoes, sweet peas
1 and carrots thawed
1 can (15 1/2 oz.) can salmon,
1 drained, broken in chunks
4 oz (1cup) shredded dill havarti
1 cheese

A Recipe for
Salmon Dijon Casserole

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This is a recipe for Salmon Dijon Casserole from the recipe cookbook of Recipes-to-go (Meal)

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Salmon Dijon Casserole

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Salmon Dijon Casserole Directions

Heat oven to 350 F. Grease 2 quart casserole. Cook noodles to desired
doneness as directed on package. Drain; cover to keep warm Meanwhile,
melt margarine in medium saucepan over medium heat. Stir in flour,
salt and pepper. Cook until mixture is smooth and bubbly, stirring
constantly. Gradually stir in half and half. Coo until mixture boils
and thickens, stirring constantly. Stir in mustard. In large bowl,
combine cooked noodles sauce, vegetables and salmon. Spoon into
greased casserole. Bake 350 F. for 25 to 30 minutes until bubbly
around edges Sprinkle with cheese.

Serves: 4

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Salmon Dijon Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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