It’s May and we’re deep into Spring!! We’re gardening, reorganizing the house and prepping for Summer that is a hop-skip, and jump away!!
Amidst all this, dinner has to be made. As you’ve seen, all over the internet are the quick dinner recipes. Now, if you’ve got an InstaPot you’ve got it covered. But what if you’re one of the few, like myself, that don’t?
Guess what? Casseroles are still trending. I know what you’re thinking, casseroles now a days aren’t like what Grandma used to make. They’re diverse, adjustable and hearty. And depending on the ingredients, can be an all in one incorporating your protein, starch and vegetables.
Let me share with you the casserole I recently made. My feature protein? Wild Planet Food Wild Pink Salmon!!
It’s light but satisfying, and we all know the great benefits of salmon. Especially when you have quality salmon that is sustainable seafood and of such high quality.
Here’s what I put together into our weeknight dinner casserole…..
A couple of cans of the Wild Planet Wild Pink Salmon, (condensed) cream of mushroom soup, pasta and (“squeeze drained) frozen chopped spinach.
While I cooked the pasta (to just before al denté stage), I combined all the other ingredients into my mixing bowl. I do a lot of “eye-balling” when I cook so let me apologize in advance.
Just a dash of salt and pepper, I also like to add a sprinkle or two of garlic powder. As you mix, you’ll see if it looks too dry or clumpy, add a splash of milk. Or if you want a richer texture use heavy cream. It should have a smooth creamy base. On occasion my dash of milk have turned more into a splash- no worries!! I add some grated Parmesan cheese, which, come to think of it works well too.
Since I used the entire pound of pasta, which I didn’t cook all the way because it will cook some more in the oven and you don’t want mushy pasta. I will be baking it all in one of my rectangular roasting pans.
I mix the pasta with the salmon mix, I did spray my pan so it won’t stick when served. Put your casserole mix in the pan, cover with foil. Bake at 400°, my oven is quite old so I had it at 425°. After 20 minutes I uncovered it and sprinkled a mix of breadcrumbs and Parmesan cheese (I didn’t add it previously), back in the oven for about ten minutes or until it had a golden brown color to the top.
Voilà! Dinner, and leftovers make a great lunch!!
Special thanks to Wild Planet Foods for sponsoring this article and their generosity sharing their products with me!!
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