Salmon & Mostaccioli Bake
|Mostaccioli||2 Cup (32 tbs), uncooked|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Instant minced onion||1 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Canned salmon||7 1⁄2 Ounce, drained, flaked (1 Can)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Sliced almonds||2 Tablespoon|
Cook and rinse mostaccioli according to package directions.
Place butter in 1 1/2-quart casserole.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in flour.
Blend in milk.
Stir in onion, salt, dill and lemon pepper.
Microwave at High for 4 to 6 minutes, or until mixture thickens and bubbles, stirring twice.
Remove bones and skin from salmon.
Stir salmon, mostaccioli, cheese and peas into sauce.
Reduce power to 70% (Medium High).
Microwave for 5 to 8 minutes, or until heated through.
Sprinkle with sliced almonds.