Anti Inflammatory Classic Salmon Casserole
Total time1 hr
Prep time20 min
Cook time40 min
4.7(25)
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Learn more →Ingredients
6 servings
For the casserole
- 8 oz wide egg noodles
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1 cup frozen peas, thawed
For the béchamel
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 cup low-sodium chicken broth
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- ¾ cup plain breadcrumbs
- 2 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of salted water to a boil. Cook the egg noodles for 1 minute less than the package directions indicate, until just barely tender — they will finish cooking in the oven. Drain in a colander and set aside.
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