Salmon Noodle Casserole

Canned salmon and prepared soups appear on pantry lists as a great items to have. This is a recipe that uses both for a quick and easy casserole, a dump-and-bake dish for any weeknight. 

In a few simple steps and 40 minutes, you’ll have lunch or dinner on the table. This recipe is very versatile; you can make substitutions to your family’s taste. 

If you find green pepper too bitter, you can substitute with any other color of pepper of your choice. Orange and yellow peppers are slightly sweeter than green pepper, and red bell pepper is the sweetest of all. Or, you can use frozen peas instead of peppers. 

The condensed cream of celery soup is added to the sauce as is, the same way the classic green bean casserole adds cream of mushroom soup. When using prepared soup in a casserole dish, you need the concentrated from without diluting it with water, unlike serving it as an actual soup.

For the pasta, wide noodles such as egg noodles work well in a casserole. But you can also use other short pasta such as penne or ziti. Since the recipe only calls for a small amount, you might just have enough leftover cooked noodles.

The addition of black olives is optional but don’t skip the delicious breadcrumb topic. It’s usually what wins over even picky eaters.

The casserole can be made ahead. Make the sauce and assemble the ingredients but leave out the breadcrumb topping. Cover it tightly with foil and refrigerate it for up to a day or two. When you are ready to bake it, remove the casserole come from the fridge and leave it at room temperature while you preheat the oven. Remove the foil, add the breadcrumb topping and bake following the recipe.

Leftovers keep in the fridge for two to three days in an airtight container and can be reheated in the microwave or in the oven.