This casserole is an upscale version of the tuna and noodle casserole you often see at potlucks and family gatherings. Tender chunks of salmon are interspersed throughout a creamy dill sauce and egg noodles. The artichokes add an additional depth of savory flavor that compliments the dish well. You can customize it however you’d like by using noodles of your desired thickness, and you can even substitute shrimp if you have it. This is a great use for leftover salmon, whether grilled or poached, and even works well with canned chunk salmon. Next time you have a potluck or a family event, bring this dish along and you will wow the crowd with this amazing casserole.
1/2 pound cooked egg noodles
1 pound cooked salmon, flaked
1 pound frozen artichoke hearts, thawed, drained and chopped
4 tablespoons butter
1 small onion, chopped
3 tablespoons flour
3 cups milk
1/4 cup chopped fresh dill
1/2 cup fresh breadcrumbs or crushed crackers such as Ritz
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Add the salmon and the cooked noodles to the slow cooker. Stir to combine.
In a medium saucepan, melt the butter and add the onion. Cook until tender, about 3 minutes. Add the flour and stir.
Slowly add the milk and bring to a boil while stirring continuously. Boil for one minute, remove from heat and add the dill.
Pour the cream sauce over the salmon and noodles and stir. Season with salt and pepper.
Cover and cook on low for 4 to 5 hours. Remove the lid, sprinkle the breadcrumbs or crackers over top and cook for another 30 minutes uncovered.
Serve immediately.
