Creamy Salmon And Broccoli Bake Recipe

About this recipe

This hearty and creamy salmon bake combines tender noodles, vibrant broccoli, and a cheesy topping for a satisfying pescatarian dinner. Perfect for those seeking a quick and delicious solution for weeknight meals.

Ingredients

• 100 g Celery Stalk
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 300 g Blue Dragon Egg Noodle Medium
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 150 g Mooz Cream Cheese
• 100 g Broccoli Florets
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Chop 1 stalk of celery into small pieces.
3. 3. Drain 1 can of salmon and break it into large chunks.
4. 4. In a 1 1/2-quart casserole dish, mix 1 stalk of chopped celery, 8 ounces of cream cheese, 1 cup of milk, 1 cup of chopped broccoli, 1 tablespoon of lemon juice, and 1/4 teaspoon of black pepper.
5. 5. Add the salmon chunks and 2 1/2 ounces of uncooked egg noodles to the casserole dish. Toss everything lightly to combine.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for about 50 minutes, stirring once after 25 minutes to ensure even cooking.
7. 7. Remove the cover and sprinkle 1/2 cup of shredded mozzarella cheese evenly over the top.
8. 8. Return the casserole to the oven and bake, uncovered, for an additional 5 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let it rest for a few minutes before serving.