Pasta With Salmon And Dill
|Mafalde||6 Ounce, uncooked|
|Olive oil||1 Tablespoon|
|Celery ribs||2 , sliced|
|Red onion||1 Small, chopped|
|Canned condensed cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Reduced fat mayonnaise||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Dried dill weed||1 Teaspoon|
|Canned pink salmon||7 1⁄2 Ounce, drained (1 Can)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1 Tablespoon, melted|
PREHEAT oven to 350°F.
Spray 1-quart square baking dish with nonstick cooking spray.
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, HEAT oil in medium skillet over medium-high heat until hot.
Add celery and chopped onion; cook and stir 2 minutes or until vegetables are tender.
COMBINE soup, mayonnaise, wine, parsley and dill weed in large bowl.
Stir in pasta, vegetables and salmon until pasta is well coated.
Pour salmon mixture into prepared dish.
COMBINE bread crumbs and margarine in small bowl; sprinkle evenly over casserole.
BAKE, uncovered, 25 minutes or until hot and bubbly.
Garnish with fresh dill and red onion slices, if desired.