Salmon and Asparagus Pot Pie

  • Servings: 6

Everybody needs to eat more green vegetables. This creamy, savory dish, perfect for a cool evening, makes you wonder why they don’t already.


1 Tbspmargarine
1onion, chopped
1/2 cuphalf and half
10 3/4 ozcondensed cream of celery soup
2 tspsfresh dill, minced
1/4 tspsalt
1/4 tspground black pepper
1 lbasparagus, trimmed, cut into 1-inch pieces and cooked
12 ozfresh salmon, cut into 1-inch cubes
2 cupsNo Yolks® Broad Noodles
1/4 cupbread crumbs


  1. Prepare noodles according to package directions.  Preheat oven to 350ºF.
  2. Melt margarine in large pot. Add onion and cook over medium heat 5 to 7 minutes or until tender. Stir in half and half, celery soup, dill weed, salt and pepper.
  3. Add asparagus and salmon; gently stir.  Spoon mixture into shallow 2-quart casserole dish.
  4. Arrange cooked noodles over mixture. Sprinkle on breadcrumbs.
  5. Bake in 350ºF oven 25 to 30 minutes or until breadcrumbs and cooked noodles are light golden brown.