Salmon and Asparagus Pot Pie
Everybody needs to eat more green vegetables. This creamy, savory dish, perfect for a cool evening, makes you wonder why they don’t already.
Ingredients
- 1 Tbsp margarine
- 1 onion, chopped
- 1/2 cup half and half
- 10 3/4 oz condensed cream of celery soup
- 2 tsps fresh dill, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lb asparagus, trimmed, cut into 1-inch pieces and cooked
- 12 oz fresh salmon, cut into 1-inch cubes
- 2 cups No Yolks® Broad Noodles
- 1/4 cup bread crumbs
Directions
- Prepare noodles according to package directions. Preheat oven to 350ºF.
- 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.
- Add asparagus and salmon; gently stir. Spoon mixture into shallow 2-quart casserole dish.
- Arrange cooked noodles over mixture. Sprinkle on breadcrumbs.
- Bake in 350ºF oven 25 to 30 minutes or until breadcrumbs and cooked noodles are light golden brown.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
