Salmon Florentine Casserole Ingredients
2 Tablespoons Butter
1 Sliced Onion
1 Clove Garlic, Minced
1 Can Diced Tomatoes
1 Can Tomato Paste
1/2 Teaspoon Dried Basil or Italian Seasoning
1/2 Teaspoon White Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Pound Egg Noodles
1 Package Fresh Spinach, Approximately 10 oz.
1/4 Cup Freshly Grated Parmesan Reggiano
2 Salmon Fillets, Approximately 5-6 oz. Each With The Skin Removed
2 Cups Chicken Broth
Poach salmon in a large pot, in the chicken broth, on simmer.
Add some lemon juice, or lemon-pepper spice, and a few thinly sliced green onions, if desired.
Poach salmon for 15 minutes then remove to a plate to cool.
Flake salmon with a fork, into chunks.
Meanwhile in a large skillet, melt butter.
Cook onion and garlic.
Stir in diced tomatoes, tomato paste, basil, sugar and pepper.
Simmer, uncovered 20 minutes, until thickened.
Cook egg noodles in a large pot of salted water.
Wash spinach and leave just enough water clinging to the leaves, squeeze in a towel to dry, then chop in large pieces and add to the tomato sauce in the skillet.
Fold in the salmon and the egg noodles.
Transfer all to a casserole dish.
Top with Parmesan cheese.
This dish can be prepared earlier in the day, covered and refrigerated
When ready to cook remove casserole from the fridge and let sit at room temperature for 30 minutes.
Cover the casserole dish loosely with foil.
Bake at 375 degrees Fahrenheit until hot and bubbly, approximately 20 minutes.