Special Salmon Casserole
Ingredients
1 (6 ounce) can salmon
About 2 cups cooked elbow macaroni noodles
1 can cream mushroom soup
About 3/4 cup LOW SODIUM chicken broth
1 cup celery, diced
1/2 medium bell pepper, diced
1/2 large onion, minced
5 good sized garlic cloves, minced (I used Garlic Press)
1 cup shredded Cheddar cheese (maybe a little less)
2 tablespoons parmesan cheese
1/4 teaspoon dry dill (maybe a bit more)
1/4 teaspoon white pepper
1/8 teaspoon black pepper
1/4 teaspoon salt
At least 1 cup crushed FLAVORED Ruffles
Preparation
Preheat oven to 360 degrees F.
Cook your noodles until slightly−crisp−done. Next, heat up a little oil in a skillet and add to oil the equivalent of about 3 cloves of your minced garlic. After frying about 15 seconds or so, add the celery and bell peppers and sauté for about 3 min. before adding the onions. Sauté mixture until onions start to turn light yellow. Remove from heat and set aside.
By this time, your noodles should be close to being done. Mix the condensed cream of mushroom soup and chicken broth together with wire whisk. Add all of the spices, leftover minced garlic and parmesan cheese.
Next add sautéed vegetable mixture to soup mixture along with the salmon (drained and broken up with fork) and cheddar cheese. After you have done this, gently mix in the cooked and drained elbow macaroni noodles.
After everything has been mixed, spoon into lightly greased 9" x 9" Pyrex Casserole Dish The last step involves sprinkling crumbled FLAVORED potato chips over the casserole. Make sure that there is a good, THICK cover − no bald spots.
I used seafood−flavor Ruffles potato chips. These may only be manufactured here in Taiwan. If that is the case, I'm sure there are other good flavored RUFFLES potato chips out there. Bake for about 30 minutes or casserole is bubbly, whichever comes first.
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Saute Pan or skillet? What's the diff?
I can see there is a little difference in their shapes--one has straight sides and a flat bottom and the other has angled sides and the bottom is a little convex, but I've never understood why they are shaped differently, and what each is best used for. Who can fill me in?
A skillet is used for pan-frying. Food is placed in the pan and allowed to brown on one side and is then turned and allowed to brown on the other side.
Sauteing involves tossing the food in the pan. An experienced chef can do this without spilling the food out of the pan (maybe you have seen this done on TV). The food is browned evenly and this method works well for food that is cut in cubes or strips.
Food can be pan-fried in a saute pan, but it is difficult to saute food in a skillet. Heavy Cast Iron skillets are also ideal for blackening food (this is a "Cajun" style cooking method). It is difficult to blacken correctly in a saute pan.
Saute pans are also great for cooking eggs. The sloped sides are perfect for flipping the egg over without using a spatula. Teflon-coated non-stick saute pans are used in most restaurants that serve breakfast. Using a flat griddle is another restaurant method for egg cookery.
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