You’ll love this dreamy pasta alfredo casserole with smoked salmon and broccoli. It’s easy to make the alfredo sauce from scratch, or you can use jarred sauce as a shortcut!
Hi, it’s Cyndi from My Kitchen Craze! How’s everyone? I’m doing great except the fact that I broke my pinkie toe. Yes, you heard me right. I broke my pinkie toe. It’s been a ridiculous week. I wish I could tell you that I broke it doing something exciting, but in reality it’s really silly and dumb.
I was chit chatting with my husband, Sean, while I was preparing dinner one night. I walked over to him sitting on the couch so I could finish my story. When I went to walk back to the kitchen, I ran into the ottoman. Bam! Sean said he heard such a loud bang that he thought my toe nail ripped off. I instantly feel to the ground and started crying.
I knew I broke it. I’ve had my fair share of stubbing toes, but this was a whole new feeling. Sean ended up helping me to the couch so I could start icing it. While I was sitting on the couch I thought maybe I just stubbed it and everything was going to be ok. Well…I was wrong. When I went to walk upstairs I could barely walk. The next morning my whole foot was black and blue. Fast forward a week and I’m still dealing with this and now it’s plain old annoying.
Now I’m in a boot and not able to be on my feet for a long period of time. I needed something easy for dinner. We’ve eaten out a lot this past week, but I was getting sick of it and needed something hearty and comforting. I knew I wanted pasta, but I was also craving some seafood.
I created this casserole on a whim and I’m so glad that I did. I ended up buying the smoked salmon at Trader Joe’s and used my go to creamy alfredo sauce. I also wanted a little bit of crunch so I added some panko crumbs and parmesan cheese on top. You guys…this casserole turned out so good! It’s easy to whip up on a busy night or fancy enough to have when people are coming over.
I do have one recommendation. Eat it hot from the oven and that day. Once the sauce cools it gets a little oily, like most alfredo sauces do. This casserole tastes great right out of the oven. Pair it with a salad and you have one yummy meal! Enjoy and let’s hope your making this with no broken toes.Print
- 16 ounces bite-sized pasta
- 1 cup broccoli florets
- 8 ounces hot smoked salmon cut into pieces
- 4 tablespoons butter
- 5 cloves garlic minced
- 6 tablespoons all purpose flour
- 1 3/4 cups half and half
- 1 1/2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 cups grated parmesan cheese
- 1 teaspoon dried dill
Preheat oven 350 degrees F. Spray a 9×13 baking dish with non-stick spray; set aside.
Cook pasta according to al dente package details. Add the broccoli the last 3 minutes, drain and run cold water over pasta.
While the noodles are cooking, make the sauce. Add the butter to a sauce pan over medium heat. Once melted, add garlic and cook for 30 seconds. Whisk in flour and cook for 3 minutes.
Slowly add the half and half and chicken broth. Make sure to only add 1 cup at a time and make sure to stir constantly. This will avoid any lumps in your sauce.
Bring the sauce to a simmer and cook until slightly thickened, about 4-5 minutes. Stir in the parmesan cheese, salt, pepper and dill weed.
In a large bowl, mix together the pasta, broccoli, salmon and sauce until well combined. Pour into prepared baking dish.
In a small bowl, stir together the topping ingredients and sprinkle over pasta.
Bake 20-25 minutes, or until topping is lightly golden.
Serve immediately and enjoy!
- Prep Time: 20
- Cook Time: 25