Salmon Florentine

Wholesome, appetizing goodness that the family will enjoy.

Serves 6

Prep time

10 min

Cook Time

50 min

Time to Table

1 hour

Ingredients

2½ cups (227 g)

Egg noodles - uncooked, medium

2 cups

Sliced fresh mushrooms

½ cup

Chopped onion

¼ cup

Butter

¼ cup

Flour

1 can (429 mL)

Chicken broth

¾ cup

Milk

2 cans (213 g)

Clover Leaf Salmon, drained and flaked (remove skin & bones as desired)

1 package (284 g)

Frozen spinach, thawed and drained

¼ cup

Chopped pimiento

1 tsp

Dill weed

¼ tsp

Salt

¼ tsp

Black pepper

1 ½ cups

Crushed plain potato chips

Preheat oven at 350° F.
Prepare pasta according to package directions. Pour cooked noodles into 2 -quart casserole dish.
In a large saucepan, sauté mushroom and onion in butter. Stir in flour and cook until bubbly about 2 - 3 minutes. Stir in chicken broth and milk, bring to a boil and simmer for 2 minutes. Remove from heat and stir in salmon, spinach, pimiento, dill, salt and pepper. Pour sauce mixture over noodles and mix gently. Bake for 30 minutes.
Top with potato chips and bake 10 minutes longer.
Serve hot.