This is a delicious recipe for a low fat good for you salmon casserole. Its like a traditional tuna casserole, only everything is swapped out for its healthier counterpart. Instead of butter? Olive oil. Instead of cream? Broth. Instead of tuna? Salmon. You get the idea. For all the healthy swaps in this recipe, you would assume it would taste "healthy", but this casserole is rich and satisfying. Its packed full of nutrients too, so you can really feel good about making it for your family.
16 ounces egg noodle pasta
1/2 large onion
1 cup fresh green beans (trimmed and cut into bite sized pieces)
2 tablespoons olive oil
Salt and pepper
4 tablespoons flour
2 cans (4 cups) chicken broth
1 can (15 ounces) salmon
1 tablespoon butter
4 springs fresh dill, chopped
1/2 cup panic bread crumbs
Preheat oven to 425 degrees.
Boil your pasta in salted water according to the package instructions. 2 minutes before your pasta is finished, throw your green beans in with the pasta. Drain and set aside.
While the pasta cooks, dice your onion. In a LARGE sauce pan warm your olive oil. Sauté the onion in the oil. Salt and pepper the onion. Cook until tender and translucent. Add your flour to the onion and stir so that all of the onion is well coated. Slowly add your chicken stock to the onions, while stirring constantly. Bring it to a boil then simmer so it can thicken. This can take up to ten minutes. Salt and pepper to taste.
Add your salmon and dill to the sauce. Mix with the cooked pasta and taste. Add salt or pepper as needed. Pour into a greased 9x13 baking dish.
Melt your butter and mix that with the bread crumbs (the butter allows your casserole to get golden brown in the oven). Sprinkle the bread crumbs over your pasta.
Place in 425 degree oven for 17-18 minutes until golden brown on top.
This is a savory good for you weeknight meal made of mostly pantry items. We hope you enjoy it!