Rye Free Classic Salmon Casserole

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the casserole

8 oz wide egg noodles
Mueller's Wide Egg Noodles
See all
2 cans (14.75 oz each) salmon, drained and flaked
1 cup frozen peas, thawed

For the béchamel

3 tbsp unsalted butter
1 small yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
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, melted

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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