Shelly's Recipe

OVERNIGHT SALMON BAKE

Category: Casseroles - Seafood

Easy White Sauce
3 tbsp butter
3 tbsp flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup chicken broth
1/2 cup milk

Casserole
3 1/2 oz (2 cups) uncooked mini lasagna noodles (mafalda)
1 (14 3/4-oz) can salmon, drained, flaked
1 (9-oz) pkg frozen cut broccoli in a pouch, thawed, drained
1/2 tsp onion powder
1/4 to 1/2 tsp dried tarragon leaves
1 cup milk

Topping
1/2 cup unseasoned dry bread crumbs
2 tbsp grated Parmesan cheese
2 tbsp butter, melted

Melt 3 tbsp butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in broth and milk. Cook until mixture bolls and thickens, stirring constantly. Set aside.

In ungreased 2-quart baking dish, combine all casserole ingredients; mix well. Stir in white sauce, blend well. Cover tightly with foil; refrigerate at least 8 hours or overnight.

Preheat oven to 350. In small bowl, combine topping ingredients; mix. Uncover casserole; sprinkle with topping. Bake uncovered for 45 to 55 minutes or until bubbly and golden brown.

NOTES: 1 can cream of mushroom soup can be substituted for the white sauce.