Ingredients
4 cups cooked wide egg noodles1 can (14-3/4 ounces) salmon, drained, bones and skin removed1 jar (4-1/2 ounces) sliced mushrooms, drained1 jar (2 ounces) diced pimientos, drained1-1/2 cups 4% cottage cheese1-1/2 cups sour cream1/2 cup mayonnaise3 tablespoons grated onion1 garlic clove, minced1-1/2 teaspoons Worcestershire sauce1 teaspoon salt1 cup shredded cheddar cheese1/3 cup dry bread crumbs2 tablespoons butter, melted
Preparation
In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.
Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.
