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Salmon Stroganoff Recipe

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4 cups cooked wide egg noodles
1 can salmon, drained, bones and skin removed
1 jar (4.5 oz) slicedmushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 1/2 cups small-curd cotage cheese
1 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 T grated onion
1 garlic clove, minced
1 1/2 t Worcestershire sauce
1 t salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 T butter

In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. 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°F for 30-35 minutes or until bubbly. Yield: 4-6 servings.

Ratings / Reviews

This recipe is fabulous! We used the pimentos, which definitely added a zing. The second time we made it, we used a salmon fillet, which was even better than the canned. Prep time about 30-45 minutes, but very easy. Absolutely delicious!

Full Review Reviewed By: newbie

Submitted By: Mat's Mom

Salmon Stroganoff Recipe

Ratings / Reviews

This recipe is fabulous! We used the pimentos, which definitely added a zing. The second time we made it, we used a salmon fillet, which was even better than the canned. Prep time about 30-45 minutes, but very easy. Absolutely delicious! Full Review Reviewed By: newbie

Submitted By: Mat's Mom

This recipe is fabulous! We used the pimentos, which definitely added a zing. The second time we made it, we used a salmon fillet, which was even better than the canned. Prep time about 30-45 minutes, but very easy. Absolutely delicious!

Full Review Reviewed By: newbie