Recipe: Overnight Salmon Bake (using noodles and broccoli, make ahead)

OVERNIGHT SALMON BAKE

FOR THE 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

FOR THE 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

FOR THE TOPPING:
1/2 cup unseasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted

TO MAKE THE EASY WHITE SAUCE:*
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.

TO PREPARE THE CASSEROLE:
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.

WHEN READY TO COOK:
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.

*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.

Makes 5 servings
Source: Pillsbury One Dish Meals Cookbook