FLAKY SALMON NOODLE BAKE

Flaky Salmon Noodle Bake image

Provided by sheepdoc

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Previous Next

1 1/2 cups milk, warmed
1 vidalia onion, coarsely chopped
7 ounces canned sliced mushrooms, drained
1 tablespoon soy sauce
2 tablespoons olive oil
2 stalks celery, finely chopped
1/4 teaspoon thyme
3 tablespoons flour
1 3/4 cups chicken broth
8 ounces egg noodles
14 ounces salmon fillets, thawed and cut in 1-inch chunks
1 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup panko breadcrumbs
1 teaspoon olive oil

Steps:

Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
Add flour and cook 1 minute, stirring.
Continue stirring and add chicken broth, then milk, in a slow steady stream.
Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
Transfer sauce to bowl with mushrooms, stir.
Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
Bake 17-18 minutes, then broil a few minutes to brown the Panko.