While I was not a huge fan of fish growing up, this particular hotdish, which my mom made quite a bit during the blustery winter months, was one of my all-time favorites. All grown up now, I absolutely love seafood and, to this day, this salmon hotdish remains a personal favorite. It’s fairly simple to throw together last minute and it’s a good way to gain a little extra warmth in the house when the weather outside is frightful.
1-1/2 cups elbow macaroni
1 - 14.75-oz. can salmon, drained and deboned
1 small onion, diced
1 - 15.25-oz. can corn, drained
1 - 15-oz. can peas, drained
1/3 cup milk
4 Tbsp. flour
Cook elbow macaroni according to package directions. Drain. Preheat oven to 350°. Meanwhile, in a large mixing bowl, flake the salmon. Add the onion, corn and peas and stir until well blended. Add the macaroni and again stir until well-blended. Transfer to a greased 4-quart casserole dish. In a small dish, combine the milk and flour. Pour over the casserole. bake for 1 hour. Serve with dinner rolls or crescent rolls.