This is a re-run of a recipe I posted a year or so ago. Here in Malawi, I can’t quite get all the ingredients for it. So if it appeals to you, maybe you can make it and enjoy it for me.
The spirit behind this recipe is this: that in eating, we don’t have to choose between organic whole-grain everything and mac-n-cheese in a box; nor do we have to choose between comforting-but-totally-from-cans casseroles and fancy-pants cuisine. This casserole holds its head up high. It’s real food. It’s real comfort. It’s delicious.
(a note on the potato chips: if you want to be super fancy, you can make your own. Elise Bauer’s recipe at Simply Recipes comes out quite well. If not, try to choose a brand that’s just potatoes, oil, and salt—preferably lightly salted.)
Salmon Noodle Casserole
Preheat oven to 400F. Set a large pot of salted water to boil for the egg noodles, and a smaller pot of salted water to boil for the broccoli.
In a saucepan over medium-high heat, dry saute 8 ounces fresh, cleaned, mushrooms, broken into pieces.
Continue to stir them for 10 minutes or so, or until they have given up much of their moisture. Add 1 medium onion, minced finely, and just enough butter to keep it from sticking. Cook another 10 minutes or so until onions are just short of browning. Remove from pan and set aside.
In same saucepan, melt 2 tablespoons butter, stir in 2 tablespoons flour and blend well over low heat until just short of browning. Whisking constantly, pour in 1 cup half and half. Continue to whisk and bring to just short of the boiling point, add onion and mushroom mixture, salt and pepper to taste, 1/3 cup milk and set aside.
Meanwhile, blanch and cool 1/2 lb (2 cups) of fresh broccoli. (ie. throw it in some boiling salted water for 1 minute, then drain and run under cool water; set aside.)
I think these noodles are the best ones.
Cook 12 ounces extra-wide whole-egg noodles for three minutes less than the shortest time suggested on the package, drain, rinse thoroughly with cool water.
Mix cooked noodles, sauce, and broccoli with 2 cups grated mild cheddar or jack cheese and 2 cans wild-caught salmon* (drained) and spread in shallow buttered ovenproof pan, sprinkle with 1 cup crushed high-quality potato chips.
(Yes, I realize that potato chips are not “healthy,” whatever that is. You can leave them out if you want, but don’t blame me if your casserole doesn’t attract the adulation you desire.)
Bake 20-25 minutes.