Shelly's Recipe

SALMON NOODLE CASSEROLE

Category: Casseroles - Seafood

3 thick boneless skinless salmon fillets
1 (8 oz) bottle clam juice
1/4 cup dry white wine
3/4 cup cream

3/4 lb penne, cooked al dente, drained

6 tbsp butter
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/2 lb coarsely chopped crimini or button mushrooms
3 tbsp flour
2 tbsp Dijon mustard

2 cups frozen tiny peas, thawed, drained
1 (4 oz) jar chopped pimientos, drained
1/2 cup bread crumbs
1/3 cup grated parmesan cheese, additional for serving

Arrange salmon in a shallow baking dish just large enough to fit. Pour clam juice and wine over fish. Cover with foil and bake about 20 minutes. Uncover and cool salmon in dish. Transfer to a cutting board; reserving liquid.

Coarsely flake salmon, removing bones. Strain cooking liquid into a 4 cup measuring cup. Add enough cream to liquid to equal 3 1/2 cups liquid.

While pasta is cooking melt 4 tbsp butter in a saucepan. Add onion and garlic and cook, stirring occasionally, about 5 minutes. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Add mushrooms and 1 1/2 tsp salt. Cover and cook until juices form, stirring occasionally. Sprinkle with flour and cook 3 minutes, stirring often. Gradually whisk in milk mixture. Whisk in 3/4 tsp salt. Bring to a simmer. Reduce heat. Partially cover pan and cook until sauce thickens slightly, stirring occasionally, about 20 minutes. Cool to room temperature; stir in mustard.

Preheat oven to 350. Butter a 4-quart baking dish. Toss pasta, mushroom sauce, peas and pimientos in large bowl. Season with pepper. Gently stir in pepper. Transfer to baking dish.

Combine bread crumbs and cheese in a small bowl. Sprinkle over pasta. Cut remaining 2 tbsp butter into small pieces and sprinkle over pasta. Bake until top is crisp and golden and pasta is hot, about 40 minutes. Cool 5 minutes. Serve hot. Pass additional cheese and serve. Serves 6