Salmon Noodle Bake Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Noodles4 Ounce (Whole Wheat Or Regular)
 Chopped onion1⁄4 Cup (4 tbs)
 Green pepper1⁄4 Cup (4 tbs), chopped
 Butter/Margarine1 Tablespoon
 Cream cheese3 Ounce, softened (1 Package)
 Cream style cottage cheese1 Cup (16 tbs)
 Parmesan cheese1⁄4 Cup (4 tbs), grated
 Milk1⁄4 Cup (4 tbs)
 Prepared mustard1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Dried basil1⁄4 Teaspoon, crushed
 Canned salmon7 3⁄4 Ounce, drained, flaked, and skin and bones removed (1 Can)
 Sliced pimiento2 Tablespoon, drained and chopped
 Round crackers8 , crushed
 Parsley1 Tablespoon
 Tomato rose1

Nutrition Facts

Serving size: Complete recipe

Calories 2449 Calories from Fat 961

% Daily Value*

Total Fat 109 g167.1%

Saturated Fat 44.9 g224.5%

Trans Fat 0.4 g

Cholesterol 335.7 mg

Sodium 4358 mg181.6%

Total Carbohydrates 248 g82.5%

Dietary Fiber 15.9 g63.4%

Sugars 30.4 g

Protein 116 g232.4%

Vitamin A 111.5% Vitamin C 155.2%

Calcium 71.7% Iron 49.3%

*Based on a 2000 Calorie diet


Prepare noodles according to package directions.
Meanwhile, in a 1 1/2-quart casserole micro-cook onion, green pepper, and butter or margarine, covered, on 100% power (HIGH) 2 to 3 minutes or till onion is tender.
Add softened cream cheese to the onion mixture, stirring till melted.
Stir in cottage cheese, Parmesan cheese, milk, prepared mustard, Worcestershire sauce, and basil.
Add the cooked noodles, salmon, and pimiento to mixture, then toss well to coat.
Turn into a 10 x 6 x 2-inch baking dish.
Cover the baking dish and refrigerate for 3 to 24 hours.
Before mealtime, prepare topper by micro-cooking butter or margarine, uncovered, on 100% power (HIGH) 30 to 40 seconds or till melted.
Toss with crackers.
Sprinkle cracker mixture around outer edge of noodle mixture.
Micro-cook, uncovered, on 100% power (HIGH) 12 to 15 minutes or till heated through, rotating the dish once.
If desired, garnish with parsley and tomato rose.