Wednesday, January 29, 2014

Salmon Casserole

I bought some canned salmon thinking it would be easy to make something with it and yet I never found anything other than salmon cakes until now. I have always enjoyed mac'n'cheese with tuna and so this recipe is basically a fancier version of that. It was quite delicious and easy to make. I enjoyed the flavors involved and it could work as a really good meal for a quick and hearty meal something other than chicken or beef.

Coarse salt and ground pepper to taste
3/4 pound tubetti or elbow macaroni
1 cup Panko breadcrumbs
2 Tbsp grated Parmesan
3 Tbsp olive oil
1 yellow onion, diced small
3 Tbsp all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
1 (16 ounce) can salmon packed in water, drained and flaked
1 cup frozen peas, thawed

1. Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 1 tablespoon olive oil.
2. In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
3. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, salmon, and peas and season to taste with salt and pepper.
4. Transfer salmon and pasta mixture to a 9-by-13-inch baking dish and top with Panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Recipe adapted from Martha Stewart

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