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Potluck Salmon And Pasta

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Ingredients
  Water 4 Cup (64 tbs)
  Non stick spray 1
  Corkscrew pasta 1 1⁄2 Cup (24 tbs) (Rotini)
  Frozen mixed peas and carrots 1 1⁄2 Cup (24 tbs)
  Celery stalks 1 , thinly sliced
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Unbleached flour 2 Tablespoon
  Shredded reduced fat cheddar cheese 3 Ounce (3/4 Cup)
  Dried basil 3⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Canned skinless boneless salmon 7 Ounce, drained (1 Can)
  Fine dry bread crumbs 2 Tablespoon
  Paprika 1⁄4 Teaspoon
Directions

In a medium saucepan, bring the water to a boil.
Add the pasta.
Cover and return to a boil.
Reduce the heat and gently boil, covered, for 5 minutes.
Stir in the peas and carrots, celery and onions.
Return to a boil, then reduce the heat to medium.
Cover and cook for 5 minutes or until the pasta and vegetables are tender.
Drain well.
Meanwhile, spray a medium saucepan with no-stick spray.
In the saucepan, use a wire whisk to stir together the milk and flour.
Cook and stir over medium heat just until the mixture thickens and begins to gently boil.
Remove from the heat and stir in the cheese, 1/2 teaspoon of the basil and the pepper.
Stir until the cheese is melted.
Then stir in the salmon and the pasta mixture.
Spray an 11" X 7" baking dish with no-stick spray.
Transfer the salmon mixture to the baking dish.
In a small bowl, stir together the bread crumbs, paprika and the remaining 1/4 teaspoon of basil.
Sprinkle the crumb mixture on top of the salmon mixture.
Bake at 350° for 25 to 30 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Salmon

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