Freshly cooked salmon is the key to this delightful casserole of salmon, spinach noodles, and a creamy sauce. Other firm fish, such as halibut or tuna, can be substituted for salmon.


  • 8 ounces light cream cheese, cut into cubes
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese, plus extra cheese for sprinkling on top
  • 6 ounces (about 3 1/2 cups) spinach noodles, cooked and drained
  • 2 cups poached fresh salmon (1 large salmon steak), flaked and bones removed (see Note)


Preheat oven to 375°F. In a small saucepan over medium heat, melt cream cheese in milk. Add salt and whisk in 1/4 cup Parmesan cheese until cheese is melted and sauce is smooth.
Place sauce, noodles, and salmon in a 2 1/2-quart casserole dish lightly coated with cooking spray or oil. With 2 forks, toss until blended. Sprinkle with Parmesan cheese. Cover and bake until heated through, about 25 minutes.
Note: To poach salmon, in a skillet over high heat, add 1/2 cups water, 2 tablespoons dry white wine (optional), 1 bay leaf, a small piece of onion, 4 peppercorns, V teaspoon salt, and 2 parsley sprigs. Bring to a boil. Add salmon. Reduce heat to low and simmer, covered, until fish flakes, about 10 minutes. Carefully lift fish out of poaching liquid and remove skin.

Serves 6 to 8

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Submitted 7/7/06.
Source: The Big Book of Casseroles
Submitted By: b smith

Salmon and Spinach Noodle Casserole