Salmon And Pasta Bake
|Spaghetti/Fusilli||8 Ounce (Half 16 Ounce Package)|
|Hard cooked eggs||2|
|Green pepper||1 Large, cut into thin strips|
|Onion||1 Medium, diced|
|All purpose flour||3 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Canned salmon||7 3⁄4 Ounce, drained and flaked (1 Can)|
|Diced pimento||2 Ounce, drained (1 Jar)|
1. Prepare fusilli in saucepot as label directs; drain. Return fusilli to saucepot.
2. Meanwhile, reserve 1 hard-cooked egg yolk for garnish; coarsely chop egg white and remaining hard-cooked egg; set aside. In 2-quart saucepan over medium heat, melt butter or margarine; add green pepper and onion and cook, stirring occasionally, until vegetables are tender. Stir in flour until blended. Gradually stir in milk and salt; cook, stirring constantly until mixture thickens slightly and is smooth. Stir in salmon, pimento, and chopped eggs.
3. Preheat oven to 350°F. Gently toss salmon mixture with fusilli in saucepot. Spoon mixture into 12" by 8" baking dish. Cover baking dish with foil and bake 25 minutes or until hot. Garnish with coarsely shredded egg yolk.