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Salmon Stroganoff

 Salmon Stroganoff
A golden brown crumb topping is the finishing touch on this rich noodle casserole that takes advantage of canned salmon from the pantry. "It's so good that I'm always asked for the recipe," comments Joan Sherlock from Belle Plaine, Minnesota.
4-6 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 4 cups cooked wide egg noodles
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons grated onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the noodles, salmon, mushrooms and
  • pimientos. In another large bowl, combine the cottage cheese, sour
  • cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add
  • to noodle mixture. Stir in cheddar cheese.
  • Transfer to a greased 2-qt. baking dish. Toss bread crumbs and
  • butter; sprinkle over the casserole. Bake, uncovered, at 350°
  • for 30-35 minutes or until bubbly and golden brown. Yield: 4-6
  • servings.

2 of 2

Salmon Stroganoff (continued)

Nutritional Facts: 1 serving (1 each) equals 651 calories, 43 g fat (18 g saturated fat), 144 mg cholesterol, 1,413 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.