This is a great pantry recipe, most ingredients would be found in the fridge and pantry, macaroni, tinned salmon, mustard, milk, cheese etc. It is a great meal that can be made ahead of time if needed.
This isn’t an overly saucy dish and has a delicious golden crunchy top.
Salmon Mornay
Serves: 5
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Prep Time |
Cook Time |
Total Time |
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20 mins |
30 mins |
50 mins |
Ingredients
- 250g small pasta
- 60g butter
- 2 tablespoons plain flour
- 3 cups milk
- 1 egg
- 415g can salmon, drained, bones removed, flaked
- 4 green onions, chopped
- 1 tablespoon grain mustard
- juice ½ lemon
- salt and pepper
- 1 cup grated tasty cheese
- 1/2 – 1 cup dry breadcrumbs
Instructions
- Cook pasta following packet directions
- Melt butter in a medium saucepan
- Stir in flour, cook, stirring, for 1 minute, remove from heat
- Slowly stir in milk, return to heat
- Cook, stirring, until sauce boils and thickens
- Stir in egg, simmer for 3 minutes
- Mix in salmon, onions, mustard, lemon juice and salt and pepper to taste
- Simmer for a further minute
- Pour salmon mixture into saucepan of pasta, mix to combine
- Spoon mixture into casserole dish
- Sprinkle with combined cheese and breadcrumbs
- Bake in a moderate oven for 25 – 30 minutes or until heated through and golden
By Kat – The Organised Housewife
Find my Chicken, roast pumpkin and spinach pasta bake recipe here.
Find my Sausage and vegetable bake recipe here.
16 comments
This looks super delicious!! Will definitely have to make this recipe! Can you tell me what pasta & cheese you like to use?
Our menu tonight is breaded ham & swiss chicken rolls, one of my favs!! 🙂
I make this all the time except I have the pasta as a side. I make a border of mashed potato in my casserole dish then spoon the mixture in. Then cover with cheese and grill.
Can I freeze this dish after its cooked?
Absolutely Bixie.:) Freezes and defrosts really well.
Katrina, Sorry to be a pain in the butt, in the ingredients section you have juice ½ lemon sorry that one just throws me a loop is that 1/2 cup of lemon or 1/2 a lemon? because I want to get it right because I do a tuna rice bake with wholegrain mustard which is very tasty and your Salmon Mornay sounds very yummy as well, and I want to get it right. Thanks in Advance Richard
sorry for the delay in replying Richard, I have been moving. It’s 1/2 a lemon 🙂
Katrina, Thanks for answering my question I’m making this one tomorrow night, we had your sausage and vegetable bake last night and it was very scrumptious to say the least, I took some over to my friends place and they loved it too, they want the recipe as well, so I’m sending Gianna your complete page so she can pick and use all your recipes, oh by the way Gianna is a chef!
Katrina, We’ve just eaten your Salmon Mornay Pasta Bake which was sensational to say the least, we used Ocean Rise premium red salmon from Aldi and for the white sauce we used Pauls Farmhouse Gold which is a wholesome milk with extra cream which really added to the actual flavour because of the extra cream in the milk so thank you Katrina for this brilliant recipe!
That is wonderful to hear Richard, I am so pleased that you all enjoyed it!!
Are you missing a measurement for the bread crumbs? It’s not 1 cup is it? I used 1/2 cup and it seemed quite a lot.
Pamela, I used a cup of breadcrumbs when I made it and the dish turned out sensational, it has become a favourite in our household that’s for sure!
Ooh yes it is missing, so sorry Pamela, yes it’s 1/2 cup, you could use less if you prefer.
Hi I want to make this now so I’m organised for tonight but I have bought pink salmon which on the back of tin says contains bones
As I’ve never used salmon in a tub before I’m wondering if the bones are going to be a problem as I know they are edible but can they be removed ?
ooh I’m so sorry Kellie I’m only seeing your message now, I always remove the bones from the tinned salmon. Hope you enjoyed it 🙂
As bones in salmon are high in calcium I just mash them a little & include
This recipe sounds yummy, making it tomorrow for a family get togethet, looking forward to tasting it,