Potluck Salmon And Pasta
|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|
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.
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 350Â° for 25 to 30 minutes or until heated through.