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King Casserole
Salmon & Pasta Casserole |
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1 medium Alaskan king or silver salmon fillet*
3 cups elbow macaroni (uncooked)
1/2 cup chopped celery
1/2 cup sweet kernel corn
1/2 cup chopped onion
1 clove garlic
2 tsp. Dijon mustard
1/2 cup milk
3/4 can Golden Mushroom soup (non-diluted)
1 cup vegetable broth
3/4 tsp fresh (or dried) thyme
3/4 tsp salt
1/2 teaspoon paprika
1 tablespoon butter
1 cup shredded mixed Monterey Jack & Cheddar
3/4 cup bread crumbs
Chopped parsley (garnish)
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Sear and flake the fish. Set aside.
Pre-prep all dry ingredients and keep near for easy casserole building.
In an empty two quart pitcher whisk together vegetable broth, soup, milk, butter, garlic, Dijon, thyme, salt, and paprika.
In a buttered 2 quart casserole dish, begin layering ingredients-this part is fun for the kids to watch/help.
Layer the cheese mixture more toward the top layers than the bottom.
Slowly pour your liquid mixture (while whisking continually) all over the casserole
Bake uncovered at 350 degrees for 40-45 minutes, or until hot and bubbly, top w/bread crumbs and broil top briefly until crisp. Garnish with chopped parsley.
*Support our fisheries- never used farmed fish.
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Preparation Time: 1 hr 15 min |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Gary McCutcheon
Alaska
United States |
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| This recipe has been viewed 3050 times. |
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