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Lemony Dill Salmon And Shell Casserole

Fettuccine.Inn's picture
  Shell pasta 6 Ounce (Uncooked, Medium)
  Non-stick cooking spray 1
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Skim milk 2 Cup (32 tbs)
  All purpose flour 3 Tablespoon
  Grated lemon peel 1 Tablespoon
  Dried dill weed 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Frozen green peas 1 1⁄2 Cup (24 tbs)
  Canned salmon 7 1⁄2 Ounce, drained and flaked (1 Can)

1) Preheat oven to 350 degree.
2) Cook pasta according to package instruction, rinse, drain, and set aside.

3) Take a nonstick pan and spray with cooking spray, heat over medium heat until hot.
4) Stir in mushrooms, garlic, and onion and cook for 5 minutes or until vegetables are soft
5) In a bowl mix flour with milk and stir in lemon rind, salt, pepper, and dill.
6) Gradually stir in the flour mixture in the pan and cook over medium heat for 5-8 minutes or until the sauce thickens.
7) Remove the pan from heat, stir in pasta, salmon, and peas.
8) Take a 2-quart casserole, pour pasta mixture, cover, and bake for 35-40 minutes.

9) Garnish and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 382 Calories from Fat 50

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 432.3 mg18%

Total Carbohydrates 56 g18.6%

Dietary Fiber 5.7 g22.9%

Sugars 11 g

Protein 24 g48.1%

Vitamin A 22.4% Vitamin C 59.8%

Calcium 19.2% Iron 16.5%

*Based on a 2000 Calorie diet

Lemony Dill Salmon And Shell Casserole Recipe