Shelly's Recipe

SALMON AND SPINACH NOODLE BAKE

Category: Casseroles - Seafood

12 oz medium or wide egg noodles, cooked al dente
2 tbsp vegetable or olive oil
2 leeks, chopped
2 clove garlic, minced
1/3 cup flour
2 cups milk
2 tbsp Dijon mustard
1 tsp dried dill
Salt and pepper, to taste
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 (15 oz cans salmon or about 1 3/4 lb fresh salmon, poached and skin and bones removed
Garnish (optional) 2 (oz) smoked salmon, cut into thin strips, fresh spinach leaves, roasted red peppers and lemon slices

Preheat oven to 350. While noodles are cooking, heat oil in a large saucepan. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes.

Add flour and cook, stirring 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in the mustard, dill, salt and pepper. Add the spinach, salmon and noodles to the cream mixture; blend well.

Spray a casserole dish with cooking spray and transfer the noodle mixture into the casserole. Bake 20-25 minutes. Garnish as desired. Serves 12