Yes, another recipe with processed food ingredients. My bad. Sorry. There is no doubt that you could substitute any number of things for the processed foods. This originally came from my friend Miriam and I have tweaked it through the years. There are no specific quantities, just eyeball it. For the vegetable component, I like to use cooked broccoli. If you do not like broccoli or do not have it, a can of Veg All will be fine. I also use home-canned salmon, a pint. I like to can salmon with a whole jalapeño pepper in it and then use one of those pints in this recipe. I’m nearly out of the jalapeño salmon so I used regular canned salmon here. My son added Tabasco sauce quite liberally to his plate to compensate. Good idea.
Start by cooking a couple heads of broccoli florets.
In addition to broccoli (or Veg All) here are the other ingredients.
Drain a pint of canned salmon and crumble into a large baking dish. I always grease my dish first, is that wrong? Whatever. It works.
Add a large spoonful (1/3-1/2 cup) of mayonnaise to the crumbled salmon.
Add a 10.5 oz can of cream of mushroom soup.
Add the cooked broccoli.
Add a couple cups of grated sharp cheddar cheese.
Stir the ingredients in the bowl together.
Cook 12 oz. of egg noodles as the package directs to al dente.
Stir cooked noodles into the dish.
Cover the dish and bake at 350 degrees F for 30 minutes. (Don’t you like my snazzy silicone cover? It’s completely oven-proof.)
Remove the cover and sprinkle french-fried onion pieces across the top. Bake an additional 5 minutes. Do not over-bake because the french-fried onions brown very quickly.
Remove from the oven and serve while warm. This will feed about four to five hungry people.
Foods Passion 
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