Salmon Noodle Casserole


1 (10.75 ounce) can Condensed Cream of Mushroom Soup
1 can Campbell’s Condensed Cream of Asparagus (or celery) Soup
1 cup milk
1 cup frozen peas
3 Celery stalks, sliced thin
3-4 6oz Salmon filets
1 Bag extra wide egg noodles, cooked
4 tablespoons dry bread crumbs, plus1separate
2 tablespoon butter or margarine
½ TBS fresh Thyme
Salt and Pepper
Extra Virgin Olive Oil


Preheat the oven to broil. Slice the Salmon into large chunks (you can also broil whole and flake it if you wish). Put the salmon onto a bake pan drizzle with olive oil, sprinkle with salt, pepper, paprika, or what ever seasonings you prefer. Toss together and broil for about 5-7 minutes, set aside. Turn the oven to 400 degrees.

In a sauce pan, sauté’ the sliced celery for a minute or two in a ½ tbs of EVOO, add the soups, milk and peas, and whisk until blended and heated.

Melt the 2 TBS of butter and in a bowl mix in the breadcrumbs.

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