Salmon Stroganoff Recipe

4 1 2
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Salmon Stroganoff Recipe

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4 1 2
Publisher Photo
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.
Recommended: 36 Ways to Love Toast
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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 small-curd cottage cheese
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 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 or margarine, melted

Directions

In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. 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. Yield: 4-6 servings.
Originally published as Salmon Stroganoff in Quick Cooking March/April 2000, p51

Nutritional Facts

1 each: 651 calories, 43g fat (18g saturated fat), 144mg cholesterol, 1413mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 32g protein.

  • 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 small-curd cottage cheese
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup mayonnaise or salad dressing
  • 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 or margarine, melted
  1. In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. 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. Yield: 4-6 servings.
Originally published as Salmon Stroganoff in Quick Cooking March/April 2000, p51

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Joscy User ID: 2694585 92157
Reviewed Feb. 5, 2014

"We hardly make dishes using canned salmon, but this one caught my eye. I have Type I diaetes, so must watch my carb intake. This sounds delicious."

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