Salmon Dijon Casserole

Most salmon noodle casseroles taste flat and one-note. The two tablespoons of Dijon mustard stirred into the bechamel here is what fixes that. The mustard’s tang and gentle heat cut through the half-and-half sauce, sharpens the canned salmon flavor, and turns this from a tired weeknight bake into something with actual character.

The sauce is a classic roux-based bechamel: melt the margarine, cook the flour with salt and pepper until smooth and bubbly, then gradually whisk in half-and-half until it thickens. Adding the mustard last keeps its bright flavor intact rather than cooking it out.

Fold the cooked egg noodles, vegetables, and chunks of salmon into the warm sauce, transfer to a 2-quart casserole, and bake. The shredded Havarti goes on at the end to melt smoothly without browning into a tough crust. Twenty-five to thirty minutes at 350°F (175°C) until the edges bubble.

Pro Tips

• Whisk the half-and-half into the roux gradually, all at once leads to lumps
• Add the Dijon off the heat or just before pulling from the burner, boiling kills the mustard’s bright bite
• Slightly undercook the noodles, they finish cooking in the bake
• Use Havarti for its mild, buttery melt, sharp cheeses overpower the salmon

Variations

• Use fresh cooked salmon or leftover grilled fillets in place of canned for a more elegant version
• Stir in 1 tablespoon chopped fresh dill for the classic salmon-and-dill pairing
• Top with crushed buttery crackers or panko in the last 10 minutes for added crunch