Tuesday, March 22, 2011

Salmon and Wild Mushroom Casserole

*Courtesy of Josi Kilpack in "Blackberry Crumble"
I don't like salmon so I substituted chicken

1 12oz package wide egg noodles
4 tbsp butter plus 2 tbsp (divided)
1 (14 oz) can salmon*
1/2 onion chopped
3 celery ribs, diced
4-8 oz wild mushrooms (oyster, shitake, etc.) washed and sliced
1/2 tsp salt
4 tbsp flour
1 tsp double mustard powder
1 cup milk
1 can chicken broth
1 cup crushed oyster or saltine crackers

Preheat oven 350.  Butter a 2 qt casserole dish.  Cook the noodles according to the package directions (don't forget to add salt to the water). Drain, then return to the pot and toss with 2 tbsp. butter. Set aside.
While the noodles are cooking, open and drain the can of salmon. Remove any round bones and discard them.  (Other bones are soft enough to mix with the fish) Mash the salmon with a fork, set aside.
Melt 4 tbsp butter in a large skillet over med. heat.  Add the onion and celery and saute until transluscent, about 3-4 minutes.  Add the mushroom and salt.  Cook, stirring often, until mushrooms give up their juices, about 4 minutes.
Add flour to the skillet and stir well.  Add mustard powder.  Stir until combined.  Cook 2 min.  Slowly add the milk and broth, stirring constantly (remember to scrape up any browned flour on the bottom of the pan for extra flavor).  Stir until thick and bubbly.  Add the salmon.  Turn off the heat.  Salt and pepper to taste.
Pour the vegetable-salmon mixture over the buttered noodles and mix until combined.  Pour into the casserole dish.
Melt remaining 2 tbsp butter and toss with cracker crumbs. Spread buttered crackers on top of the casserole.  Bake 30 min.
* Could use canned chicken in place of salmon*

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