SALMON & PASTA CASSEROLE

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SALMON & PASTA CASSEROLE image

What could be better during Lent and cold March weather than a steaming seafood casserole? This recipe dates back to circa 1959. Photo: www.food.com

Provided by Ellen Bales

Categories     Casseroles

Time 40m

Number Of Ingredients 10

1/2 c cooked carrots
1/4 c cooked onions
1 can(s) (1 lb.) salmon, drained
1 c cooked macaroni
1 can(s) (10.5 oz.) cream of celery soup
1 tsp salt
1/8 tsp black pepper
2 Tbsp butter
1/2 c dried bread crumbs
4 oz cheddar or swiss cheese, cut in strips

Steps:

  • 1. Cook the carrots and onions in a small amount of salted water; drain. Cook macaroni according to package directions; drain.
  • 2. Break the salmon into chunks. Place in a greased 2-qt. casserole dish; add carrots, onions, and macaroni.
  • 3. Stir in the soup, salt and pepper. Melt the butter in a small bowl in microwave. Toss with bread crumbs.
  • 4. Top the casserole with bread crumbs and the cheese. Bake in a preheated 375-degree oven for about 20 minutes, or until turning golden on top.

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