smoked salmon casserole
We all loved this adaptation of a Better Homes and Gardens recipe.
prep time
10 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 ounces smallish pasta like penne, elbow or bow tie
- 1 cup chopped bell pepper, red & green
- 1/2 cup chopped red onion
- 2 tablespoons flour, seasoned
- 1/4 teaspoon ground black pepper
- 6 ounces aged gouda cheese, shredded
- 1 tablespoon lemon juice
- 4 1/2 ounces smoked salmon
- 1 pound asparagus, fresh
- 1 cup seasoned bread crumbs
- 1/4 teaspoon salt
- 2 tablespoons olive oil, extra virgin
- 2 1/2 cups milk
How To Make smoked salmon casserole
-
Step 1preheat oven to 350F. Put pasta on to cook, drain and set aside when done. Chop the asparagus into 1 inch long pieces.
-
Step 2heat oil in large skillet. While this heats, coarsely chop bell peppers and onion. Add these to the hot pan, cook on medium high until tender then add seasoned flour and pepper. Mix well, add milk all at once. Cook, stirring often, till it begins to thicken up a little. Add the grated cheese and asparagus, stir until cheese is melted. Add lemon juice and crumbled salmon, mix in with reserved pasta.
-
Step 3pour into a 2 quart baking dish. Sprinkle with bread crumbs and bake, uncovered, for ~ 30 minutes or until heated through and topping is golden. Let dish rest for about 10 minutes before serving
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