Yesterday I posted a recipe for homemade egg noodles. This is the recipe I made with those noodles. I would guess the whole meal, including noodle making, took 35 minutes to throw together, plus another 30 minutes in the oven. It turned out creamy and delicious. Exactly like I wanted it to taste, I love that!
Real Food Salmon Noodle Casserole
1 batch of homemade egg noodles
1 large can (14 oz) wild-caught salmon with skin and bones (fresh salmon or tuna would also work)
1 small onion, diced
2 cloves garlic, minced
2 Tbsp flour + 2 Tbsp butter
1 1/2 cups raw milk
1 cup sour cream or thick homemade yogurt
1 cup shredded cheese of choice (I used raw smoked cheddar)
salt & pepper to taste
2 tsp dry parsley flakes to garnish
Place fresh noodles in boiling water for 12 minutes (or until tender). Drain and pour into 13 x 9 casserole dish.
In a heavy skillet brown onion and garlic. Push them over to the side of the pan. On the other side of the pan, melt 2 Tbsp butter. Stir the 2 Tbsp of flour into the butter to form a paste. Whisk in the milk and incorporate the onion mixture. Let this boil, stirring constantly until thick. Stir in sour cream and drained salmon. Add salt and pepper. Now is the time to taste it and make sure it’s perfect.
Pour this mixture into the casserole dish. Stir it up to mix in the noodles.
Sprinkle with grated cheese. Sprinkle with parsley.
Bake in 350 degree oven for 30 minutes.
I haven’t tried it, but I imagine this would freeze well. We didn’t have any left over, so I couldn’t test out this theory This is a great use for left over fish that didn’t get eaten the day before. It is also a great recipe for people who don’t really love fish, because you hardly notice it’s in there. We use canned salmon with the bones for lots of extra calcium and minerals. The bones and skin soften while cooking and you won’t notice them at all.