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Salmon STROGANOFF
4 cups cooked wide egg noodles
1 can Salmon, drained, bones and skin removed
1 jar (4.5 oz) sliced mushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 1/2 cups small-curd cottage cheese
1 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 T grated onion
1 garlic clove, minced
1 1/2 t Worcestershire sauce
1 t salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 T butter
In a bowl, combine the noodles, Salmon, mushrooms and pimientos. Combine cottage
cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to
noodle mixture and mix well. Stir in cheddar cheese. Transfer to a greased 2 Qt
baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake,
uncovered, at 350°F for 30-35 minutes or until bubbly. Yield: 4-6 servings.
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