SALMON ROMANOFF


2 pkgs. foil-packed salmon, 7 oz. each, drained
12 oz. bag wide noodles, cooked and drained
1 1/2 c. cottage cheese
1 1/2 c. sour cream
1- 4 oz. can mushrooms, stems and pieces, drained
3/4 c. grated sharp cheddar cheese, reserving a little for the top
2 tsp. Worcestershire sauce
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. minced garlic (in water)
paprika (optional)


Preheat oven to 350 degrees. 

Lightly spray a 3 qt. casserole or Dutch oven with cooking spray. In a large bowl, break the salmon into small pieces with a wooden spoon, then combine with all other ingredients. Place in the casserole, cover, and bake for 10 minutes. Quickly remove from the oven, stir, and put back in the oven for an additional 10 minutes. Shake a little grated cheddar on the top, and sprinkle with paprika. Cover again and let stand for 5 minutes to melt top cheese.

GARDEN BAKED TOMATOES

3-4  tomatoes, sliced thick 
1/4 cup freshly grated Parmesan cheese 
1 teaspoon oregano 
1/4 teaspoon salt 
pepper to taste 
1-1/2 tablespoons olive oil 

Preheat oven to 450 degrees. Place tomato slices on a baking sheet. Sprinkle with Parmesan, oregano, salt and pepper. Drizzle with olive oil and bake about 15 minutes or until the tomatoes are tender.