Ingredients Jump to Instructions ↓

  1. 434 g can salmon, drained

  2. 3 tbsp. butter

  3. 2 tbsp. all purpose flour

  4. 1/2 tsp. dry mustard

  5. 364 g can evaporated milk

  6. 280 g package frozen mixed vegetables, thawed and drained

  7. 3 cups cooked egg noodles

  8. 1 1/2 cups shredded Cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Grease a 2 quart baking dish. Break salmon into large chunks. Melt butter in a large saucepan. Stir in flour and dry mustard and cook, stirring, 30 seconds. Gradually add evaporated milk. Cook, stirring, until slightly thickened. Stir in drained vegetables, egg noodles and 1 cup Cheddar. Gently fold in salmon. Pour into the prepared dish. Cover and bake 25 minutes. Uncover and sprinkle with remaining 1/2 cup Cheddar. Bake 5 minutes until cheese is melted.


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