I've been doing a lot of cooking these past few days. That coupled with the
fact that I took my kids out and played hide-and-seek with them for a couple of
hours this afternoon didn't leave me much time or energy to cook anything fancy.
I decided at the last minute to make this casserole as an experiment of sorts.
It actually turned out really well. I think you'll really like it too. Please
do not feel intimidated by the lack of exact measurements in this recipe. As long
as you remotely follow the directions, you can't possibly go wrong--trust me!
- 1 (6 ounce) can salmon
- About 2 cups cooked elbow macaroni noodles
- 1 can cream mushroom soup
- About 3/4 cup LOW SODIUM chicken broth
- 1 cup celery, diced
- 1/2 medium bell pepper, diced
- 1/2 large onion, minced
- 5 good sized garlic cloves, minced (I used garlic press)
- 1 cup shredded Cheddar cheese (maybe a little less)
- 2 tablespoons parmesan cheese
- 1/4 teaspoon dry dill (maybe a bit more)
- 1/4 teaspoon white pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- At least 1 cup crushed FLAVORED Ruffles
- Heat oven to 360 degrees F.
- Cook your noodles until slightly-crisp-done.
- Next, heat up a little oil in a skillet and add to oil the equivalent of about
3 cloves of your minced garlic. After frying about 15 seconds or so, add the celery
and bell peppers and sauté for about 3 minutes before adding the onions. Sauté mixture
until onions start to turn light yellow. Remove from heat and set aside.
- By this time, your noodles should be close to being done. Mix the condensed cream
of mushroom soup and chicken broth together with wire whisk. Add all of the spices,
leftover minced garlic and parmesan cheese. Add sautéed vegetable mixture to
soup mixture along with the salmon (drained and broken up with fork) and cheddar
cheese. After you have done this, gently mix in the cooked and drained elbow macaroni
- After everything has been mixed, spoon into lightly greased 9 x 9-inch
Pyrex casserole dish The last step involves sprinkling crumbled FLAVORED potato
chips over the casserole. Make sure that there is a good, THICK cover - no bald
spots. I used seafood-flavor Ruffles potato chips. These may only be manufactured
here in Taiwan. If that is the case, I'm sure there are other good flavored
RUFFLES potato chips out there.
- Bake for about 30 minutes or casserole is bubbly, whichever comes first.
The flavored Ruffles, raw minced garlic, dill and Parmesan cheese add a
very unique and tasty touch to this dish.
Source: Cookin' Dad
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Fish and Seafood Casserole Recipes