How to make it

  • Drain and flake the fish. Set aside.
  • Cook noodles. Drain and rinse in hot water.
  • Combine noodles with the salmon, celery and green onions.
  • Blend together the sour cream, mustard, mayonnaise, thyme and salt, and add to noodle/fish mixture.
  • Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers.
  • Top with the cheese. Be generous!
  • Bake at 350 degrees for 30-40 minutes, or until hot and bubbly.

Reviews & Comments 5

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    " It was excellent "
    cdnskmom ate it and said...
    Awesome, thank you! Used tofu sour cream (Tofutti) and gluten free noodles. I didn't have the zuccini so I used chopped fresh spinach, mushrooms, capers and red peppers for the veggie layer. My husband kept saying how good it was after almost every bite! My kids loved it
    Was this review helpful? Yes Flag
  • jennywren 6 years ago
    Thanks for sharing.Am printing out and will try this summer when my zucchini comes in.Good recipe for using Salmon.
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    " It was excellent "
    frandee ate it and said...
    This sounds quite good. Will try this recipe soon!
    Was this review helpful? Yes Flag
  • invisiblechef 7 years ago
    Oh love this, thanks so much. My husband is a wonderful fisherman, and around here we get King and Silver, throw the chum back LOL so I'm always looking for new salmon recipes, and this one sounds like a definite keeper.

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  • mellybelly 7 years ago
    This sounds like a very tasty casserole. I like the addition of zucchini!
    Was this review helpful? Yes Flag

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