Salmon and Asparagus Pot Pie
- Servings: 6
Everybody needs to eat more green vegetables. This creamy, savory dish, perfect for a cool evening, makes you wonder why they don’t already.
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Ingredients
| 1 Tbsp | margarine |
| 1 | onion, chopped |
| 1/2 cup | half and half |
| 10 3/4 oz | condensed cream of celery soup |
| 2 tsps | fresh dill, minced |
| 1/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1 lb | asparagus, trimmed, cut into 1-inch pieces and cooked |
| 12 oz | fresh salmon, cut into 1-inch cubes |
| 2 cups | No Yolks® Broad Noodles |
| 1/4 cup | bread crumbs |
Directions
- Prepare noodles according to package directions. Preheat oven to 350ºF.
- Melt margarine in large pot. Add onion and cook over medium heat 5 to 7 minutes or until tender. Stir in half and half, celery soup, dill weed, salt and pepper.
- Add asparagus and salmon; gently stir. Spoon mixture into shallow 2-quart casserole dish.
- Arrange cooked noodles over mixture. Sprinkle on breadcrumbs.
- Bake in 350ºF oven 25 to 30 minutes or until breadcrumbs and cooked noodles are light golden brown.
