3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chicken broth
1/2 c. milk
3 1/2 oz. (2 c.) uncooked mini lasagna noodles
1 (15 1/2 oz.) can salmon, drained and flaked
1 (9 oz.) pkg. frozen broccoli, thawed
1/2 tsp. onion powder
1/2 tsp. dried tarragon leaves
1 c. milk
1/2 c. dried bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. butter, melted
Melt 3 tablespoons butter in medium saucepan over medium heat, stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1/2 cup milk. Cook until mixture boils and thickens, stirring constantly, set aside.
In ungreased 9 inch square baking dish, combine all casserole ingredients, mix well. Stir in white sauce, blend well. Cover tightly, refrigerate 8 hours or overnight.
Heat oven to 350 degrees. In small bowl, combine topping ingredients blend well. Sprinkle over casserole. Bake for 40 to 55 minutes or until bubbly and golden brown. 4 to 5 servings.
