FBD

Overnight Salmon Casserole

AmericanSeafoodEasy45 minBy Northstar

Ingredients

Servings
4
  • 1 can (15 oz) salmon, drained and flaked
  • 8 oz egg noodles, cooked and drained
  • 1 can (10.5 oz) cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese
  • 0.5 cup frozen peas
  • 2 tbsp diced pimiento
  • 0.5 tsp salt
  • 0.3 tsp black pepper
  • 0.5 cup breadcrumbs
  • 2 tbsp butter, melted

Instructions

  1. 1

    In a large bowl, combine salmon, cooked egg noodles, cream of mushroom soup, sour cream, milk, cheddar cheese, peas, pimiento, salt, and pepper. Mix well.

  2. 2

    Pour into a greased 2-quart casserole dish. Cover and refrigerate overnight.

  3. 3

    When ready to bake, preheat oven to 350°F (175°C). Remove casserole from refrigerator and let stand 30 minutes.

  4. 4

    Toss breadcrumbs with melted butter and sprinkle over the top of the casserole.

  5. 5

    Bake uncovered for 40–45 minutes until heated through and topping is golden brown.

  6. 6

    Let stand 5 minutes before serving.

Tags

american