Salmon Noodle Casserole
This salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus.
Ingredients
- 8 ounces whole-wheat egg noodles
- 1 cup sliced fresh asparagus
- 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
- 1 medium leek, halved lengthwise and thinly sliced crosswise
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 3½ cups whole milk
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 2 (6 ounce) cans no-salt-added boneless, skinless pink salmon, drained and flaked
- 1 cup frozen peas, thawed
- ½ cup whole-wheat panko breadcrumbs
- ½ cup shredded white cheddar cheese
- 1 tablespoon finely chopped fresh flat-leaf parsley