Salmon-Noodle Casserole

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Weight Watchers Recipe

Ratings (102)

7PointsPlus Value

Prep time: 20 min

Cook time: 43 min

Other time: 0 min

Serves: 4

This comfort-food casserole is sure to please on blustery winter days. Though tuna is more traditional, we used salmon for a richer color and taste.

Recipe
Read All Reviews (92)

Ingredients

2 spray(s) cooking spray

6 oz uncooked whole wheat pasta, elbow macaroni or penne

1 cup(s) uncooked onion(s), chopped

1/2 cup(s) sweet red pepper(s), chopped (plus some rings for garnish if desired)

1/2 strip(s) green pepper(s), chopped

1 cup(s) fat free skim milk

2 large egg(s)

2 Tbsp chives, fresh, minced

1/4 tsp paprika

3/4 tsp table salt

1/4 tsp black pepper

6 oz canned salmon, picked over for bones

Instructions

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.
Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Notes

Feel free to substitute 1 cup of frozen chopped mixed peppers for the fresh red and green peppers, and 1 cup frozen chopped onions for the fresh onions. Sauté as directed above but make sure all the liquid has evaporated before adding vegetables to the pasta pot.

We sautéed the vegetables to help maximize their flavor but if you’re short on time, you can skip that step without a tremendous impact on taste.

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SORT REVIEWS BY: RATING | MOST HELPFUL | NEWEST

mrs.earls (stephanie)
5/9/2013 3:19:24 PM

Read my reviews: (2)

It was ok. I messed up the sauce, my eggs curdled. Don't stop stirring or take your eyes off of the sauce for a second after you add the eggs. I'm a pretty experienced cook but I have never tried to add eggs to warm milk like that before. I followed the instructions, but it didn't work for me :(

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

athomas45 (angie)
5/2/2013 2:28:13 PM

Read my reviews: (1)

Very tasty meal, my family loved it! My husband doesn't like tuna warm but he loved this dish.

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

nadine163 (nadine)
4/23/2013 11:38:06 AM

Read my reviews: (7)

I just made this. I haven't tried it, but my mom said she loves it. I added a lot more veggies than what the direction said. I did add a little cheese because I didn't think it look good without the cheese. I didn't have salmon, but I did add shrimp as a substitution.This is my first time I made a casserole. Thank you!

0 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

pgunny20061 (paul)
2/21/2013 9:48:33 AM

Read my reviews: (2)

I found this to be veery tasty. To those of you who ended up eith scrambled eggs, what probably happened is you added the hot milk to fast to the eggs. What you were trying to do is called tempering them. Slowly incorporate the milk while continously stirring. Another thing I will probably add mushrooms to it next time.

1 people found this review helpful.
*Note: This review was posted prior to the launch of PointsPlus

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Salmon-Noodle Casserole

Recipe

Read All Reviews (92)

Ingredients

Instructions

Notes