salmon noodle casserole

[novapsyche]

So there wasn't a can of tuna in the house! But there was canned salmon, and noodles, and cream of mushroom soup. Plus, I'd just gone to the grocery store and bought some sharp cheddar. I was all set.

However, after cooking half of the package of wide egg noodles, I realized that I only had one can of soup; the recipe usually calls for two. I was almost resigned to the casserole being "noodlelicious" but eventually realized that I could do some sort of substitution. So I mixed together 1/3 cup of flour, two tablespoons of cornstarch, 1/2 cup of milk and quite a bit of pepper. The mixture was not nearly as thick as the cream of mushroom soup, but it definitely gave the casserole the texture it normally would have.

I added the salmon. Man, there's a lot in one of those cans! Then I added in about a cup of shredded cheese, plus a bit of cheese on top.

I cooked this concoction for 30 minutes at 350 degrees and let it cool once it was done for about the same amount of time.

The flavor actually wasn't too bad, but I determined that due to the difference in taste between tuna and salmon the dish really required more cheese.

Comments

[laureth.livejournal.com]

Man, that sounds good. I may need to make some later!

[sarahmichigan.livejournal.com]

I've been wanting to do tuna noodle casserole for a while. I need to go out and buy some egg noodles, and I'd like to have celery for it as well. Your sounds good, though!

[thedoorsgirl.livejournal.com]

I just realized what your icon is of....baby David has that book and loves it.

[sttatus-quo.livejournal.com]

Yum.
I've *got* tuna.

And time.

Yum.