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Pasta With Salmon And Dill

Chef.at.Home's picture
Ingredients
  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
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Cook Time: 
25 Minutes

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