Overnight Salmon Bake

Looking for a hearty dinner? Then check out this baked pasta and salmon casserole recipe.

  • prep time 15 min
  • total time 9 hr 10 min
  • ingredients 15
  • servings 5

Ingredients

EASY WHITE SAUCE*

3
tablespoons margarine or butter
3
tablespoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup chicken broth
1/2
cup milk

CASSEROLE

3 1/2
oz. (2 cups) uncooked mini lasagna noodles
1
(14 3/4-oz.) can salmon, drained, flaked
1
(9-oz.) pkg. frozen cut broccoli in a pouch, thawed, drained**
1/2
teaspoon onion powder
1/4
to 1/2 teaspoon dried tarragon leaves
1
cup milk

TOPPING

1/2
cup unseasoned dry bread crumbs
2
tablespoons grated Parmesan cheese
2
tablespoons margarine or butter, melted
  • 1 Melt 3 tablespoons margarine in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Set aside.
  • 2 In ungreased 8-inch square (2-quart) baking dish, combine all casserole ingredients; mix well. Stir in white sauce; blend well. Cover tightly with foil; refrigerate at least 8 hours or overnight.
  • 3 Heat oven to 350°F. In small bowl, combine topping ingredients; mix well. Uncover; sprinkle with topping. Bake uncovered for 45 to 55 minutes or until bubbly and golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    980mg
    980%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    30%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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