By Joan Sherlock. Found on a photocopy of page 51 of the March/April 2000 issue of some magazine, in an article titled "Catchall Casseroles." Makes 4-6 servings.

4 cups cooked wide egg noodles
1 can (14.75oz) salmon, drained, deboned, deskinned1
1 jar (4.5oz) sliced mushrooms, drained
1 jar (2oz) diced pimientos, drained
1.5 cups small-curd cottage cheese2
1/2 cups (12oz) sour cream
1/2 cup mayonnaise or salad dressing
3 Tbsp grated onion
1 garlic clove, minced
1.5 tsp Worcestershire sauce
1 tsp salt
1 cup (4oz) shredded cheddar cheese3
1/3 cup dry bread crumbs
2 Tbsp butter or margarine, melted

  1. In a bowl, combine the noodles, salmon, mushrooms, and pimientos.
  2. Combine cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce, and salt; add to noodle mixture and mix well.
  3. Stir in cheddar cheese.
  4. Transfer to greased 2qt baking dish.
  5. Toss bread crumbs and butter; sprinkle over the casserole.
  6. Bake uncovered at 350°F for 30-35 minutes or until bubbly.

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