Salmon Noodle Casserole

8 oz. dried medium egg noodles
1 1can can cream of mushroom soup, with 25% less salt
1/3 cup (75 mL) light sour cream
2 Tbspfresh lemon juice
2 tbsp (30 mL) chopped fresh dill, or 1 tsp dried dill weed
1 cup (250 mL) diced sweet red pepper
1-1/4 cups (300 mL) frozen peas, thawed
1 cup (250 mL) flaked, cooked fresh sockeye salmon, or 2 cans sockeye salmon
1/3 cup (75 mL) dried coarse bread crumbs

Pre-heat the oven to 350F. Cook the egg noodles al dente for 7 minutes as per instructions on the package, in 8 cups of boiling, salted water. Drain. Mix the cream of mushroom soup, light sour cream, lemon juice and dill in a large bowl. Add the egg noodles, diced sweet red pepper, peas and salmon and stir to combine. Pour into a greased 2 quart casserole dish and sprinkle with the bread crumbs. Bake, uncovered in a 350F oven to heat through, approximately 15-20 minutes. To prepare the salmon, poach,grill or panfry about 200 gm of fresh sockeye salmon fillet and remove the skin before flaking. If you prefer, you can use 2 cans of sockeye salmon, but use a good quality. Drain and remove any skin or bones first.


Serving Size: 5