Auntie's Salmon Casserole

Auntie Erin (Erik's sis) enjoys life with her family in Anchorage, Alaska, and one of the obvious perks is the abundance of seafood (one of our favorites, as well). Uncle Bouncer (Erin's hubby) does a lot of fishing, and Auntie came up with a recipe that she said is just amazing, using some left-over salmon. Here's her recipe, Engstrom-style (you know...a pinch of this, a handful of that...).

In a 3-quart casserole dish mix:

~1 can stewed Italian tomatoes (chopped up)
~1 can tomato soup (the concentrate stuff)
~1-1/2 can water
~1 can mushrooms (with liquid)
~a couple handfuls of chopped up carrots and celery ("I would normally use onion also," Auntie relates, "but I'm trying to lay off them for [baby]Laura's sake!"), but Mama K's readers would be wise to toss in some chopped onions, barring any baby-gas-aversions of your own.
~garlic powder, basil, oregano, and parsley.

Fold in:

~Any amount of salmon, broken up
~Several handfuls of noodles (Auntie used small egg noodles)

Bake 1 to 1-1/2 hours at 350°F, stirring after an hour so the top noodles get fully cooked. (The salmon she used was pre-cooked, but you could probably use raw or even canned salmon if that's all you had.)

Fresco e bello: Mama K thinks that those popular accompaniments of bread and salad would go wonderfully with this salmon casserole. Now, if we can just get Uncle Bouncer to bring down some fresh salmon when they come next week, WE could try out this enticing recipe! Hint...hint!