Salmon Stroganoff

Name: Salmon Stroganoff
Ingredients: 4 cups cooked wide egg noodles; 1 can (14-3/4 ounces) salmon, drained, bones and skin removed; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 1 jar (2 ounces) diced pimientos, drained; 1-1/2 cups 4% cottage cheese; 1-1/2 cups sour cream; 1/2 cup mayonnaise; 3 tablespoons grated onion; 1 garlic clove, minced; 1-1/2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1 cup shredded cheddar cheese; 1/3 cup dry bread crumbs; 2 tablespoons butter, melted

14 ingredients

2 steps

Ingredients

4 cups cooked wide egg noodles
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
1-1/2 cups 4% cottage cheese
1-1/2 cups sour cream
1/2 cup mayonnaise
3 tablespoons grated onion
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Directions

1

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.
2

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.