Salmon Leek Casserole


Mornay Sauce

  • 3 tbsp unsalted butter
  • 2 leeks
  • 3 tbsp all-purpose flour
  • 1 quart cold milk
  • 1 cup (?? oz) shredded white Cheddar cheese


  • 1 (12 oz) package dry extra wide egg noodles
  • ~8–12 oz smoked salmon
  • 34 cup frozen peas, thawed and drained
  • black pepper and cayenne to taste
  • 14 teaspoon Worcestershire sauce


  • 12 cup plain bread crumbs
  • 12 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons olive oil
  • or: crushed potato chips



  • Wash leeks and cut the white and light green parts into thin slices
    • The dark green parts can be used if they’re sauteed for longer
  • Grate cheeses
  • Butter a 9x13″ casserole dish

Make Mornay Sauce

  • Melt butter in a large saucepan
  • Saute leeks with salt on medium heat
  • Add flour and whisk continually
  • Cook for a few minutes (it doesn’t need to brown)
  • Pour in all the milk at once (“hot roux, cold milk, no lumps” - Chef John)
  • Turn heat to high and whisk continually
    • Once it simmers, it’s as thick as it will get
  • Whisk in cheddar cheese
  • Reserve until needed

Make Noodles

  • Bring salted water to a boil in a large pot
  • Add egg noodles
  • Cook for 1 minute under whatever the package directions say
  • Drain noodles

Make Topping

  • Mix bread crumbs, cheese, and oil together in a medium mixing bowl with a spatula

Assemble & Bake

  • Preheat oven to 375°F
  • Transfer noodles to a large mixing bowl
  • Add mornay and mix with a spatula
  • Add salmon, peas, salt, pepper, cayenne, worcestershire sauce and mix well
  • Transfer to casserole dish
  • Spread topping over the top
  • Bake at 375°F for 30 minutes