- 1 cup quinoa
- 2 cups water
- 6 tablespoons butter, divided in half
- One 7 1/2-ounce can of salmon
- 1 1/4 cup milk
- 3 tablespoons all-purpose flour (or substitute gluten-free flour)
- 1 cup packed grated sharp cheddar cheese
- 2 1/4 cups frozen peas
- 3 slices of sandwich bread, cut into 1 1/2-inch cubes
How to make this recipe
- Preheat the oven to 350°.
- Add quinoa and water to a small pot and bring to a boil over high heat. Reduce the heat to low and cook, covered for 12 minutes. Remove from the heat and set aside.
- Drain the water from the can of salmon into a two-cup measuring cup. Add enough milk to make 1 1/2 cups total liquid.
- Melt 3 tablespoons of butter in a medium frying pan. Add the flour and cook, whisking constantly, until the flour is light brown and no longer smells raw. Slowly add the milk-salmon water and whisk till thick and bubbly. Whisk in the cheese then stir in the salmon and peas. Remove from the heat.
- Melt the remaining 3 tablespoons of butter in a large frying pan over medium high heat. Add the cubes of bread and cook for 2 minutes, stirring occasionally.
- To assemble the casserole, spread 1/4 cup of the salmon cheese sauce on the bottom of an 8-inch round casserole dish and cover with 1 cup of quinoa then 1 cup of cheese sauce. Make two more layers, ending with a layer of the salmon cheese sauce. Top with buttered bread cubes.
- Bake the casserole, uncovered, for 30-40 minutes, or until the sides are bubbling and the bread cubes are toasted and crispy.
- Remove from the oven and let cool for 5 minutes before serving.
The casserole can be assembled up to 2 days in advance and stored, covered, in your fridge.