New This Month

Salmon Noodle Casserole

When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Bryan Gardner

Source: Martha Stewart Living, November 2015

Ingredients

  • 3/4 pound cavatappi or other short pasta
  • Coarse salt and freshly ground pepper
  • 8 ounces unthawed frozen peas (1 1/2 cups)
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3/4 pounds salmon, skinned and cut into 1-to-1 1/2-inch pieces
  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving (optional)
  • 1/2 cup chopped scallions, plus more for serving (from 2 scallions)
  • 1/2 cup chopped fresh dill, plus more for serving
  • Toasted pumpernickel bread, crumbled, for serving (optional)

Directions

  1. Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.

  2. Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.

  3. Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

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