Overnight Salmon Bake

Ingredients

• 3 tablespoons margarine or butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup chicken broth
• 1/2 cup milk
• 3 1/2 ounces uncooked noodles (mafalda)

• 1 (14 1/2 ounce)  canned salmon, drained and flaked

• 1 (9 ounce) bag frozen chopped broccoli, thawed and drained
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon dried tarragon leaves
• 1 cup milk
• 1/2 cup unseasoned breadcrumbs
• 2 tablespoons grated parmesan cheese
• 2 tablespoons margarine or butter, melted

Directions

1. 1

   Melt 3 tablespoons margarine in medium sauce pan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Set aside.

2. 2

   In ungreased 8 inch square (2 qt.)baking dish, combine all casserole ingredients and mix well. Stir in white sauce; blend well. Cover tightly with foil.

3. 3

   Refrigerate at least 8 hours.

4. 4

   Heat oven to 350°F.

5. 5

   In small bowl, combine topping ingredients; mix well. Uncover casserole and sprinkle with topping.

6. 6

   Bake uncovered for 45 to 55 minutes, or until bubbly and golden brown.