Smoky Salmon Casserole
Recipe from
Better Homes and Gardens
This baked salmon dish is dressed up with artichoke hearts and Gouda cheese, making it sophisticated enough for a dinner party.
See More
Shop Related Products
Ingredients
-
8 ouncesdried bow tie pasta or penne (3-1/2 cups)see savings
-
1 cupchopped red sweet peppersee savings
-
1/2 cupchopped green onionsee savings
-
2 tablespoonsbuttersee savings
-
2 tablespoonsall-purpose floursee savings
-
1/4 teaspoonground black peppersee savings
-
2-1/2 cupsmilksee savings
-
6 ouncessmoked Gouda cheese, shreddedsee savings
-
1/2 teaspoonfinely shredded lemon peelsee savings
-
1 tablespoonlemon juicesee savings
-
1 4.5-ounce packagesmoked salmon, flaked with skin and bones removedsee savings
-
1 14-ounce canartichoke hearts, drained and quarteredsee savings
-
1 cupsoft bread crumbs or panko (Japanese-style bread crumbs)see savings
-
1/4 cuppine nutssee savings
-
Freshly ground black peppersee savings
See More
Shop Related Products
Directions
1.
Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain and set aside.
2.
In a large skillet cook red sweet pepper and green onion in hot butter 3 minutes or until tender. Stir in flour and 1/4 teaspoon pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheese until melted. Stir in lemon peel and lemon juice (mixture may appear curdled).
3.
In a large bowl combine pasta, cheese sauce, smoked salmon, and artichoke hearts. Transfer to a 2-quart square or rectangular baking dish. Sprinkle with bread crumbs, pine nuts, and black pepper. Bake, uncovered, for 25 to 30 minutes or until heated through and topping is golden. Let stand 10 minutes before serving. Makes 6 servings.
Advance Preparation
Prepare as directed except do not top with bread crumbs and nuts; cover. Refrigerate up to 24 hours. Top with bread crumbs and pine nuts. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until heated through and topping is golden.
Nutrition information
Per serving: Calories 470, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 74 mg, Sodium 780 mg, Carbohydrate 45 g, Fiber 4 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
- More Recipes Like This
- Cabbage Casserole
- Baked Crab and Broccoli
- Ham Asparagus Gratin
Articles
Salmon: Cook Once, Eat Twice
...There's a great debate over farmed vs. wild salmon. I think wild tastes better--richer in flavor... the portion size and serve with more filling side dishes to cut costs. This honey mustard ancho glazed salmon... for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche... read more...
...There's a great debate over farmed vs. wild salmon. I think wild tastes better--richer in flavor... the portion size and serve with more filling side dishes to cut costs. This honey mustard ancho glazed salmon... for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche... read more...
Grilled Salmon, Every Which Way
... precautions to gentle them into flame-worthy goodness, but you know what else works? Salmon. Beautiful salmon... disease. So you've got to mix up your grilled salmon recipes. Fortunately, that's not hard at all... for our handy how-to video on how to grill restaurant-worthy salmon at home, then try your hand... read more...
... precautions to gentle them into flame-worthy goodness, but you know what else works? Salmon. Beautiful salmon... disease. So you've got to mix up your grilled salmon recipes. Fortunately, that's not hard at all... for our handy how-to video on how to grill restaurant-worthy salmon at home, then try your hand... read more...
Seasonal Wild Salmon: Smart Storage
...Throughout the country, supermarkets are now selling wild-caught Alaskan salmon, especially.... If you buy your salmon fresh, be sure to keep it in the coldest part of the fridge for no more than two... some of the salmon at its peak of freshness, when the price is at its lowest. Fish that is rich in fat... read more...
...Throughout the country, supermarkets are now selling wild-caught Alaskan salmon, especially.... If you buy your salmon fresh, be sure to keep it in the coldest part of the fridge for no more than two... some of the salmon at its peak of freshness, when the price is at its lowest. Fish that is rich in fat... read more...
More Great Recipe Ideas from Better Homes and Gardens
