Salmon Casserole

Savory and warm, this saucy casserole is wonderful on a cold day.

  • 2 Tablespoons Olive Oil
  • ¼ cup Dehydrated Onion
  • 2 Tablespoons Flour
  • 1 ½ teaspoons Salt
  • ¼ teaspoon Granulated Garlic
  • 1 cup Milk, *
  • 1 Tablespoon Worcestershire Sauce
  • 2 cups Non-Fat Plain Yogurt
  • 1 7-oz. can  Salmon, drained
  • 2 cups Pasta, any variety
  • 2 slices Whole Wheat Bread, toasted and buttered**
Preheat oven to 350℉. Cook Pasta in boiling water according to package directions. Drain off water. Meanwhile, heat Oil in a medium sauce pan. Add Onion and stir for one minute, or until hot. Stir in Flour, Salt and Garlic. Whisk until smooth. Slowly add Milk, whisking constantly. Cook until thick and bubbly. Stir in Worcestershire Sauce, Yogurt, Salmon and Pasta. Place in a 2-quart casserole dish. Cube Buttered Toast into bite size pieces. Place Toast cubes on top of casserole. Bake for 20-30 minutes.
*Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
**1/2 cup dry bread crumbs could be sprinkled on top in place of the cubed toast.

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