Salmon Noodle Caserole

2014-01-22 005 (640x427)This is a quick and easy dinner to enjoy for a couple days. I made with salmon because salmon is a superfood offering so many omega-3 and not a lot of mercury like tuna.  Its so easy and its big so there are always leftovers for lunches. Even my 1 year old son likes it! (I’ve also made it with chopped broccoli if you are not a fan of peas.)


  • 1 box Tolerant Lentil noodles, cooked according to package
  • (4) 2.5oz Chicken of the Sea wild salmon packets
  • 3 cups frozen peas, thawed
  • 1 1/2 cup frozen shittake mushrooms (love these!)
  • 1 can Amy’s cream of mushroom soup
  • 1 cup cottage cheese (optional)

Preheat oven to 400 degrees.  Take frozen mushrooms out.  Prepare quinoa pasta and drain. Meanwhile, wait for mushrooms to soften and break each in half.  Put into a bowl with all the other ingredients and mix well.  Pour into a 13×9 pan and bake for 30 minutes. (Optional to add a little shredded cheddar on top before baking.)  Serves 5

Per Serving: 372 Calories, 7g Fat, 7g Fiber, 7g Sugar, 25g Protein


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