Archive for the ‘FISH – ALL’ Category
Salmon Macaroni
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 cup dry macaroni
- ¼ cup butter, (½ stick / ¼ block)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- 1¾ cups milk
- 1½ cups cottage cheese, Shortcut
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
- 2 eggs, beaten
- ½ cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
- In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
- Stir in the cottage cheese, shredded cheese, and salmon.
- Pour sauce and eggs into the macaroni and stir to combine.
- Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
- Bake for 30-40 minutes or until set in the center.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
Salmon Florentine
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Individual Casseroles (1½ cup, 6)
Ingredients
- 2 packages frozen spinach, (10 oz / 283 g each)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¼ cup sharp Cheddar cheese, shredded
- ¼ cup dry white wine
- 2 tablespoons mayo
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon peel, grated
- 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook the spinach according to package instructions using unsalted water, drain well.
- In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
- Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
- Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
- Divide the spinach into 6 individual casseroles.
- Break salmon into chunks, removing skin and bones, and divide among the casseroles.
- Top the salmon with remaining sauce.
- In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
- Bake for 25 minutes or until bubbly.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
Cream Cheese Tuna Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Casserole (2 quart)
- Oven
Ingredients
- 1 cup dry macaroni
- 85 grams cream cheese, softened, (3 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 2 cans tuna, drained, flaked, (about 1½-2 cups)
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 1 tablespoon prepared yellow mustard
- ¼ teaspoon salt
- ¼ cup milk
- ½ cup corn flakes, crushed
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
- Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
- To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
- Pour mixture into the casserole and spread out evenly.
- Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
- Bake for 20-25 minutes or until bubbly and starting to brown on top.
- Serve and enjoy.
Notes
Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.
Tuna with Cheese Swirls
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1½ cups potatoes, peel and diced
- ½ cup celery, diced
- 2 tablespoons onion, diced
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream, or milk
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- 1 cup peas, fresh cooked or canned, drained
- 1 canned pimento, cut in strips
- 1 recipe Cheese Swirls, Link in Notes
Instructions
- In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
- Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
- Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
- Pour mixture into the baking pan, spread out evenly.
- Arrange Cheddar Swirls on top of hot casserole, cut side down.
- Bake for 15-20 or until biscuits are done.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
Tuna Noodle Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups dry medium egg noodles
- 1 can tuna, drained, flaked, (12 oz / 340 g)
- ½ cup mayo
- 1 cup celery, sliced
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- 1 teaspoon salt
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ½ cup milk
- 1 cup sharp Cheddar cheese, shredded
Instructions
- Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
- To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
- In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
- When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
- Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
- Pour soup mixture into the noodles, mix to combine.
- Pour mixture into the casserole.
- Bake for 20 minutes or until bubbly.
- Serve and enjoy.
Notes
Tuna Italian
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 3 cups dry egg noodles
- ½ cup onion, diced
- 2 tablespoons butter
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ⅔ cup evaporated milk
- ⅓ cup Parmesan cheese, grated, and as needed
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- ⅔ cup canned mushrooms, sliced, or sautéed fresh mushrooms
- ½ cup black olives, slices, and as needed
- 2 tablespoons fresh parsley, minced, and as needed
- 2 teaspoons lemon juice
- paprika, as desired
Instructions
- Cook the egg noodles in a pot of salted boiling water until just tender. Drain and set aside.
- While the noodles are cooking, melt the butter in a large non stick pan on medium heat, when hot, add the onion and cook until tender.
- Add the soup, milk, and cheese. Stir together and heat through.
- Preheat your oven to 190° C (375° F), get out and grease a 2 quart casserole.
- Return the cooked noodles to the pot they were cooked in, then add the soup mixture from the pan and stir together.
- Add the tuna, mushrooms, ½ cup sliced black olives, 2 tablespoons parsley, and lemon juice. Mix together.
- Pour mixture into the prepared casserole. Sprinkle with additional Parmesan as desired. Sprinkle with paprika as desired.
- Bake for 20-25 minutes.
- Top with additional parsley and sliced black olives.
- Serve and enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Shortcut: Condensed Cream of Mushroom Soup.
Fish Vegetable Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x9 inch)
Ingredients
- 1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
- 750 grams Fish Option, steaks, 4 preferred, (1½ lb)
- 1 small onion, thinly sliced, separated into rings
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon lemon juice
- Seasoning Option
- ⅛ teaspoon black pepper
- 1 medium tomato, sliced
OPTIONS
Vegetable - Use 1 Item
- spinach, chopped
- broccoli, chopped
- cut asparagus
Fish - Use 1 Item
- haddock
- halibut
- salmon
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of shrimp soup
Seasoning - Use 1 Item
- ¼ teaspoon dried oregano, crushed
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried dill weed, crushed
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
- Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
- Top the fish with the onion slices.
- In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
- Spoon soup mixture over the onion.
- Bake for 25-30 minutes or until fish flakes easily with a fork.
- Top with the tomato slices, bake for another 5 minutes.
- Slice into 4 portions, serve with your favorite sides, enjoy.
Notes
Low cost per serving. This would work great using just common white fish as well.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
Curried Noodle Pie
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup sour cream, Shortcut
- 3 cups egg noodles, cooked and drained
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 teaspoon yellow curry powder
- Meat Option
- 1 cup Vegetable Option, cooked and drained
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of chicken soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed golden mushroom soup
Meat - Use 1 Item
- 3 cups chicken, cooked, diced
- 3 cups pork, cooked, diced
- 3 cups beef, cooked, diced
- 2 cans tuna, drained, flaked, (7 oz / 185 g each)
Vegetable - Use 1 Item
- carrots, sliced
- mixed vegetables
- lima beans
- cut asparagus
Garnish - Use 1 Item
- almonds, toasted, sliced
- spring onion, sliced
- coconut, toasted, flaked
- pimento, diced
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
- In a medium mixing bowl, together Soup Option and sour cream.
- In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
- Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
- Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
- Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
- Pour mixture into the noodle crust and spread out evenly.
- Cover with foil and bake 30 minutes or until hot.
- Sprinkle with Garnish Option and let pie rest 10 minutes.
- Serve and enjoy.
Notes
Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
