Upstream Casserole Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. This easy cheesy vegetable bake is simple comfort food at its finest.

Ingredients of Upstream Casserole

  1. It's 3 cups of Pasta Spiral , al dente.
  2. Prepare 1 of onion.
  3. Prepare 2 of celery stalks.
  4. You need 1 of zucchini , medium.
  5. Prepare 1 cup of mushrooms.
  6. You need 1 can of cream mushroom of soup.
  7. You need 3/4 cup of yogurt plain.
  8. It's 1 tsp of black pepper.
  9. It's 1 tsp of garlic powder.
  10. It's 2 cans of salmon.
  11. Prepare 1 tsp of dill.
  12. Prepare 1/2 of lemon fresh , juice only.
  13. Prepare 2 cups of cheese shredded Tex-Mex.
  14. Prepare 1/2 tsp of red pepper flakes.
  15. Prepare 1 - 2 tbsps of onion dried flakes.
  16. It's of Olive Oil -- enough to oil surface of casserole dish.

Upstream Casserole instructions

  1. Pasta -- cook it, drain & set aside..
  2. Onion, Celery, Zucchini, Mushrooms -- chop it all up and put in bowl..
  3. Mushroom Soup, Yogurt, Pepper & Garlic -- add to vege mix..
  4. Salmon, Dill, Lemon -- mix in a separate bowl..
  5. Pre-heat oven to 350F..
  6. Oil casserole dish. Start layering with Layer 1..
  7. Layer 1 -- pasta.
  8. Layer 2 -- fish.
  9. Layer 3 -- veges.
  10. Layer 4 -- cheese.
  11. Final Layer -- Red Pepper and Onion Flakes..
  12. Cover casserole dish with foil and in pre-heated oven for 30 minutes, middle shelf..
  13. Turn oven to broil for 3-5 minutes. Important! Take a peek to avoid over browning..
  14. Cool. Slice once down the long side. Slice twice across the short side. This makes 6 servings..

Experience the rush of a perfect catch with this grain and gluten-free recipe, serving up a menu of tasty, flaky tuna and salmon fresh from the stream. His work includes ten novels, short fiction and screenplays, as well as three collections of essays devoted to his life in the outdoors. This breakfast casserole is a savory dish for feeding the herd. The potatoes and Traeger Saskatchewan spice give this hearty salmon quiche a great warm flavor. Cook it up from leftover salmon or grab a slab and get smoking and grilling.

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