Here is an update on an old-fashioned favourite! With pantry staples on hand, this dinner will be perfect to make anytime and remember to use canned salmon with the bones which is also a source of calcium. You can enjoy this dish out of the pot if you don’t want the breadcrumb and cheese crust, but you may love that extra crunch!

• 2 tbsp (30 mL) canola oil
• 1 small onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) dried thyme
• 2 1/2 cups (625 mL) broad/large egg noodles (6 oz/175 g)
• 1 1/2 cups (375 mL) vegetable broth
• 1 can (354 mL) evaporated milk
• 1/2 tsp (2 mL) ground mustard
• 1/4 tsp (1 mL) pepper
• 1 can (213 g) sockeye salmon with the bones, drained
• 1 cup (250 mL) mixed diced frozen vegetables
• 1 cup (250 mL) shredded old cheddar cheese, divided
• 1/2 cup (125 mL) panko breadcrumbs
• 2 tbsp (30 mL) chopped fresh parsley

In an ovenproof saucepan heat oil over medium heat. Cook onion, celery, garlic and thyme for about 4 minutes or until softened. Stir in noodles, broth, milk, mustard and pepper. Simmer, stir-ring occasionally for about 8 minutes or until noodles are tender but firm.

Meanwhile, mash salmon and bones with fork. Stir in salmon, vegetables and 1/2 cup (125 mL) of the cheese.

In a small bowl, combine remaining cheese, breadcrumbs and parsley. Sprinkle over top of noodle mixture and broil about 4 inches (10 cm) from heat for about 3 minutes or until golden.