Salmon Noodle Bake Recipe
Ingredients
| 4 ounces medium whole wheat or regular noodles | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Package cream cheese | 1 3 Ounce, softened | |
| 1 cup cream-style cottage cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Milk | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| 1 7 3/4-ounce can salmon, drained, flaked, and skin and bones removed | ||
| Pimiento | 2 Tablespoon, chopped | |
| 8 rich round crackers, crushed | ||
| Parsley | ||
| Tomato rose | ||
Directions
Prepare noodles according to package directions.
Drain.
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.
Drain.
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.
Chef
