Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Salmon-noodle casserole by WW

Salmon-noodle casserole

4
Points®
Total Time
1 hr 3 min
Prep
20 min
Cook
43 min
Serves
4
Difficulty
Moderate
This comfort-food casserole ready in only an hour is sure to please on blustery winter days. Though tuna is more traditional, we used salmon for a richer color and taste. Make your weeknight meal easier by preparing the dish to the point where it is ready to bake before you head to work. Once you come home, you need only pop it in the preheated oven and relax while it bakes to bubbly perfection. The key to this dish is the custard mixture, moving slowly through whisking the warm milk and eggs together will ensure success. Add a small mixed green salad to your table for a full meal. This recipe is also a crowd pleaser when doubled, great for a fun family gathering.

Ingredients

Cooking spray

2 spray(s)

Uncooked whole wheat pasta

6 oz, elbow macaroni or penne

Onion

1 cup(s), chopped, chopped

Red bell pepper

½ cup(s), chopped (plus some rings for garnish if desired)

Green bell pepper

½ strip(s), chopped

Fat free skim milk

1 cup(s)

Egg

2 large egg(s)

Chives

2 Tbsp, fresh, minced

Paprika

¼ tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Canned salmon

6 oz, drained, picked over for bones

Instructions

  1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
  2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
  3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
  4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.
  5. Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Notes

Feel free to substitute 1 cup of frozen chopped mixed peppers for the fresh red and green peppers, and 1 cup frozen chopped onions for the fresh onions. Sauté as directed above but make sure all the liquid has evaporated before adding vegetables to the pasta pot. We sautéed the vegetables to help maximize their flavor but if you’re short on time, you can skip that step without a tremendous impact on taste.

People Also Like

People Also Like