Salmon casserole
- Preparation 20 min
- Cooking 55 min
- Servings 6
- Freezing Absolutely
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This overly creamy salmon casserole was created in collaboration with the legendary Quebec mayonnaise MAG. With its cheese, celery cream, edamame beans and noodles, your stomach will be full! Even my kids devoured it!
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Ingredients
- 375 g egg noodles
- 1/2 yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- 2x 213 g cans salmon
- 1/3 cup plain Greek yogurt
- 1/3 cup MAG mayonnaise
- 1/3 cup milk
- 2x 284 ml cans cream of celery
- 1 1/2 cup grated pizza mozzarella cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian spices
- 3/4 cup shelled edamame beans
- 1 3/4 cups panko breadcrumbs
- Salt and pepper from the mill
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Preparation
- Preheat the oven to 375°F.
- In a large saucepan filled with salted boiling water, cook the pasta 2 to 3 minutes less than indicated on the package. Pour into a colander, drizzle a thin stream of olive oil and toss to coat. Set aside.
- In the same saucepan heated over medium heat, put the onion and garlic then drizzle with a good stream of olive oil. Cook 3 to 4 minutes, stirring. Pour into a large bowl.
- In the large bowl, with the exception of the Panko, add the rest of the ingredients, season with salt and pepper and mix well. Add the pasta and mix.
- Pour the mixture into a large 9” by 13” baking dish and spread out. Spread the Panko on top and place in the oven. Bake for 35 to 40 minutes or until the breadcrumbs are lightly browned. Let stand 5 minutes before serving!
Our sommeliers suggest
Ampeleia Rosato di Ampeleia 2020
Tuscany, Italy
Ampeleia Rosato di Ampeleia is a fruity, generous rosé from Tuscany made from alicante nero and carignan, with the fruit and body this salmon casserole asks for. It follows the creamy celery soup and the cheese without weighing them down, and its rosé freshness works with the salmon and the Dijon mustard. A rosé that isn't just for summer and earns its place at the table any time of year.
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Baronbier, 5%
5e Baron
Salmon in a casserole ends up swimming in cream, so you need something that keeps the mouth awake. This hefeweizen brings banana, apricot, clove and pepper that complement the dish, and its soft texture follows the creaminess. A comfort pairing, without the weight.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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