Adirondack Smoked Salmon Casserole

[muskybob]

Now that we're getting close to Spring and we've still got smoked salmon left in the freezer we'd like to make room in the freezer for the new season. This is so easy and fast to prepare anyone can make a culinary delight the first time.

This is a recipe even your old country granny would be proud to serve.

Adirondack Smoked Salmon Casserole

From "My Adirondack Way of Cooking" by Musky Bob

Ingredients

3 6†skinless smoked salmon fillets

1 lb. bag wide egg noodles

2 cans cream of mushroom soup

½ bag frozen yellow corn

½ bag frozen sweet peas

4 soup cans whole milk

1 cup grated Parmesan cheese

6 teaspoons Old Bay Seasoning

black pepper to taste

Preparation

Preheat oven to 350 degrees

Prepare noodles according to package directions, drain and put back in the pot.

Crumble the smoked salmon into pieces & add to pot

Add remaining ingredients

Stir well to mix it up & dump into well-buttered 9x13 casserole dish

Cover with aluminum foil and bake for 1 hr. (Remove foil the last 15 min. to brown)

Place dish on table & guests may serve themselves

Serves 6-8

Notes: I don’t add salt to this because the smoked salmon usually has enough salt in it already. I use my smoked salmon that has been done with my apple juice/maple syrup brine and smoked with maple chips then frozen.

Also, the top of the casserole can be dressed up with crumbled potato chips and fresh parsley sprigs just prior to serving if you want to be fancy.

PS: This works well with Smoked Brown Trout also

[jason]

musky

i make this casserole alot but i done use smoke salmon. i just grill the salmon 1st then add all the ingredients .

[B8buket]

wheres the recipie?

[muskybob]

It's there again.

[Justin]

sounds good. would like to know the recipe for the apple juice maple syrup brine sounds great.

[muskybob]

sounds good. would like to know the recipe for the apple juice maple syrup brine sounds great.

Here ya go Justin, it's pretty basic:

2 Tbs. Garlic Powder

2 Tbs. Kosher Salt

1 Tbs. Cayenne Pepper

1 Cup Brown Sugar

64 Oz. Apple Juice

½ Cup Soy Sauce

1 Cup of Maple Sugar

I always reserve a half a cup for basting before I put the fish in the brine.

Let us know how ya like it

[Justin]

Thank you i hope to try it this weekend if things go well at sampson headed there for the weekend. i will let you know.