Baked Salmon And Dill Noodle Casserole Recipe

About this recipe

This hearty pescatarian casserole combines tender egg noodles, flaky salmon, and a creamy dill-infused sauce, baked to perfection with a golden cheddar topping. Perfect for a satisfying dinner solution.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 25 g Parsley
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 1 pc (200 g) Amul Sour Cream
• 125 g Cremini Mushroom
• 1 pack (1 kg) Amul Diced Cheddar
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 1 1/2-quart casserole dish.
2. 2. Cook 250 g of egg noodles according to package instructions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine 1 can (about 200 g) of flaked salmon, 1 cup of ricotta cheese, 1/2 cup of sour cream, 1/4 teaspoon of dill weed, 1 cup of sliced mushrooms, and 3 tablespoons of chopped parsley. Mix well.
4. 4. Add the cooked egg noodles to the salmon mixture and gently toss to combine.
5. 5. Transfer the mixture into the prepared casserole dish and spread it evenly. Sprinkle 1 cup of shredded cheddar cheese over the top.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious casserole!