Salmon Casserole

Ingredients

Cooking Directions

Preheat broiler.

Butter a 9x13 inch glass baking dish.

In a 2 quart sauce pot add the butter and melt over medium high heat. Add the onion, celery, the thyme, salt, and pepper to the pot. Stir with a wooden spoon and cook 2-3 minutes until the vegetables are softened . Add the flour and stir until flour has coated the vegetables, cook for about one minute, stirring often. Slowly whisk in the milk and raise the heat to high. Stir the mixture constantly. When the mixture comes to a boil and begins to thicken, reduce the heat to medium. Simmer the mixture for about 3 minutes, stirring constantly. Then stir in the sour cream and the peas and set aside. Cook the egg noodles according to the package instructions.

Place the opened cans of salmon in a large bowl. Remove and discard the skin, bones and cartilage and chunk the salmon and reserve. Toss the breadcrumbs with the olive oil to combine thoroughly.

Place the noodles in the buttered casserole dish and distribute the salmon evenly throughout the dish. Gently pour the sauce mixture around the ingredients and toss gently to combine. Sprinkle the breadcrumbs over the entire casserole.

Place in a broiler until golden brown and bubbly.

Recipe courtesy of Karen Pickus, Chef on "Good Morning America," 2008