Salmon Noodle Bake Recipes

Steps:

• Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
• Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
• Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

Steps:

• Preheat oven to 350°F.
• Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
• Stir in salmon, peas, onion, and noodles; toss lightly.
• Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
• Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.

Steps:

• In a nonstick pan, cook the onion and green pepper in the liquid from the salmon until tender.
• Add the salmon and water chestnuts and mix thoroughly.
• Set aside.
• Prepare noodles using package directions adding the frozen vegetables for the last 5 minutes of cooking.
• Drain and set aside.
• Melt the butter in a sauce pan and add the hot red pepper, stir until bubbling and remove from heat.
• Add the flour and stir until smooth.
• Add a few tablespoons of milk and blend until smooth.
• Add the remaining milk and stir until blended.
• Return to a medium heat and cook, stirring constantly until thickened to a white sauce.
• Remove from heat.
• Add 1 cup of the cheddar cheese and stir until blended.
• Mix the cheese sauce, the noodles/veggies and the salmon mixture.
• Mix well and spread evenly in a 9" x 13" baking pan.
• Mix the bread cubes and garlic powder.
• Sprinkle evenly on top of salmon noodle mixture.
• Sprinkle evenly with 1/2 cup grated cheddar cheese.
• Bake at 350F for 20-25 minutes until hot and the bread cubes are browned.

Steps:

• Preheat oven to 350 F.
• Put a pot of water on the stove to boil for the noodles.
• Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
• Coat mushrooms well and place in a foil-lined pan, stem side up.
• Pour any remaining marinade onto mushrooms.
• Bake in oven until soft, approx.
• 15 minutes.
• Add noodles to boiling water and cook for 6-8 minutes until tender.
• Drain and set aside in a large bowl.
• Remove mushrooms from oven and cut into large dice.
• Add to noodles along with peas, peppers and salmon.
• In a medium saucepan, melt the 5 T butter.
• Add the crushed garlic and saute for 30 seconds until fragrent.
• Then add flour and whisk constantly for 5 minutes until lightly browned.
• Add milk and stir constantly until thickened, approx.
• 2 minutes.
• Remove sauce from heat and add cheese and seasonings.
• Pour sauce over noodle mixture and toss to distribute evenly.
• Pour mixture into buttered casserole.
• Combine melted butter and breadcrumbs.
• Top casserole with breadcrumbs.
• Bake casserole in oven for 10-15 minutes until browned.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

Steps:

• Preheat oven to 350. Grease 9x13 pan (or 3 qt casserole dish). Start pan of water boiling for noodles.
• In 12 inch skillet, cook mushrooms in soy sauce over medium high heat until liquid absorbed. Transfer mushrooms to large bowl.
• In same pan, heat 2 T oil on medium high. Add celery, onions, and thyme. Cook 2 minutes or until just tender, stirring occasionally.
• Add flour and cook 1 minute, stirring.
• Continue stirring and add chicken broth, then milk, in a slow steady stream.
• Put noodles in boiling water and cook 2 minutes, while cooking the sauce.
• Heat sauce to boiling, then cook 2 minutes, until thickened, Stirring constantly.
• Transfer sauce to bowl with mushrooms, stir.
• Drain noodles. Add noodles, sauce, peas, salt, pepper, and salmon to sauce. Stir and pour into prepared dish.
• In small bowl, combine Panko and 1 tsp olive oil. Sprinkle over noodle mixture.
• Bake 17-18 minutes, then broil a few minutes to brown the Panko.

Steps:

• Make mac and cheese according to pkg.
• Then in a 9x13-inch dish mix all ingredients together including prepared mac and cheese.
• Bake at 350 for 20 minutes.