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

• 1 stick Organic Celery Stick
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 50G Pepper Black Ground BWFO
• 454G Thin Shrimp Egg Noodles, 454G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 450G Pack'D Organic Broccoli Florets
• - Sunita Lemon Juice Organic
• 500 g Tuna Yellow Fin Steaks 500 Gr

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 tuna and break it into large chunks.
4. 4. In a 1 1/2-quart casserole dish, mix 1 stalk of chopped celery, double cream, 1 cup of milk, broccoli, 1 tablespoon of lemon juice, and 1/4 teaspoon of black pepper.
5. 5. Add the tuna 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.