This is my version of a classic tuna casserole that uses tinned salmon instead of tuna. It has a little bite.
I used some leftover roast chicken instead of the salmon in this recipe, and omitted the seafood seasoning. So absolutely delicious! The red wine vinegar brings out the flavour of the chicken and makes it the star of the dish. Easy to prepare - a great dinner to throw together for a cold winter's night. - 02 Jul 2012
Pure comfort food!! To avoid a trip to the store, I used mezze penne instead of elbow, chicken stock in place of veg stock & frozen veggies in place of canned. The seafood seasoning in this is spot on, don't be shy with it. I was leary of the red wine vinegar, but decided to go ahead and add it in and I am so glad I did. This is a really good dish! I am already looking forward to the leftovers. Thanks for sharing your recipe, Pixie!! - 19 Feb 2009 (Review from Allrecipes USA and Canada)
We're not fans of peas, so what I did was saute some fresh carrot with orange pepper, the onion and a little garlic and added it to the noodle mixture. I used Green Giant's yellow and white corn, Cracker Barrel's 2% white cheddar and added a little dijon and Frank's Hot Sauce. Very good "tuna" casserole. I liked that it helped me use some stray cans of food in my pantry plus I could throw in some fresh veg and get away with it. I think next time I might cut back on the noodles and double up on the veg. Maybe make a little more sauce as we like a saucier cheese sauce on our mac and cheese/tuna casseroles. I think this might be our new "tuna" casserole, Pixie! My husband, who claims to hate salmon, ate two bowls! EDITED: Even better the next day. Rewarms well. - 09 Aug 2009 (Review from Allrecipes USA and Canada)