Overnight Salmon Bake
Yield: 5 servings

Easy White Sauce
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth
1/2 cup milk

Casserole
3 1/2 oz. (2 cups) uncooked mini lasagna noodles (mafalda)
1 (14 3/4-oz.) can salmon, drained, flaked
1 (9-oz.) pkg. frozen cut broccoli in a pouch, thawed, drained
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon dried tarragon leaves
1 cup milk

Topping
1/2 cup unseasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted

Melt 3 tablespoons margarine in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in broth and milk. Cook until mixture bolls and thickens, stirring constantly. Set aside. In ungreased 8-inch square (2-quart) baking dish, combine all casserole ingredients; mix well. Stir in white sauce, blend well. Cover tightly with foil; refrigerate at least 8 hours or overnight. Heat oven to 350 degrees F. In small bowl, combine topping ingredients; mix. Uncover casserole; sprinkle with topping. Bake uncovered for 45 to 55 minutes or until bubbly and golden brown.Tips: *One 10 3/4-oz. can condensed cream of mushroom soup (undiluted) can be substituted for the white sauce. **To quickly thaw broccoli, remove broccoli from pouch; place in colander or strainer. Rinse with warm water until thawed; drain well. Or cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from pouch; drain well.