I always have canned salmon in my pantry. This easy recipe was shared by Joan Sherlock at Taste of Home.
Ingredients: [‘wide egg noodles’, ‘salmon’, ‘sliced mushrooms’, ‘diced pimentos’, ‘cottage cheese’, ‘sour cream’, ‘mayonnaise’, ‘onions’, ‘garlic clove’, ‘worcestershire sauce’, ‘salt’, ‘shredded cheddar cheese’, ‘dry breadcrumbs’, ‘butter’]
Quantity of Ingredients: [“4 cups cooked wide egg noodles”,”1 (14 3/4 ounce) can salmon, drained, bones and skin removed “,”1 (4 1/2 ounce) jar sliced mushrooms, drained “,”1 (2 ounce) jar diced pimentos, drained “,”1 1/2 cups 4% cottage cheese”,”1 1/2 cups sour cream”,”1/2 cup mayonnaise”,”3 tablespoons grated onions”,”1 garlic clove, minced “,”1 1/2 teaspoons Worcestershire sauce”,”1 teaspoon salt”,”1 cup shredded cheddar cheese”,”1/3 cup dry breadcrumbs”,”2 tablespoons butter, melted “]
Number of Servings: 4
Steps: [‘In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.’, ‘Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.’]