1 16-ounce box campanelle or bag of egg noodles
1 large (usually 14.75 ounce) can of salmon
2 cans cream of mushroom soup, or 1 can cream of mushroom and 1 can golden mushroom
1 1/2 cups milk, stock, or combination thereof
1/2 bag or 8 ounces frozen peas
1/2 cup frozen leaf or cut fresh spinach
1 teaspoon finely grated lemon zest
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg (fresh ground if possible)
1/2 teaspoon cayenne pepper
1 teaspoon fresh chopped or 1/2 teaspoon dried powdered sage
4-6 quart casserole or 9-inch by 14-inch baking pan
Boil entire package of noodles as per packet directions. Drain noodles, and return to pot. Preheat oven to 375 degrees. Add cans of soup to noodles, then rinse cans out with stock/milk and add that as well. Add spices and stir until soup is completely blended.
Drain salmon liquid onto noodles, and pick out any bones or skin if desired (both are edible). Break salmon into chunks and add to noodles, along with peas and spinach.
Give it a final stir to distribute salmon evenly, taking care not to break up chunks too much. Transfer to buttered casserole or baking pan, cover (with foil if there is no lid) and bake for 20 minutes.[email protected]
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