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Elbows Baked with Salmon

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  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Grated monterey jack cheese 2 Cup (32 tbs)
  Dry mustard 1⁄3 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Small elbow macaroni 1⁄2 Pound, cooked very al dente, drained
  Cucumber 1 Small, thinly sliced
  Canned red salmon 1 Pound, drained, flaked (1 Can)
  Buttered breadcrumbs 1⁄2 Cup (8 tbs)

In a saucepan, melt the butter and stir in the flour, blending into a smooth paste.
Gradually add the cream, stirring and simmering until the sauce is smooth and thickened.
Blend in the cheese, mustard, cayenne, salt, pasta, cucumber, and salmon.
Taste for seasoning.
Pour into a buttered casserole, top with the breadcrumbs, and bake, uncovered, in a preheated 375-degree oven for 25 minutes, or until browned and bubbling.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4016 Calories from Fat 2094

% Daily Value*

Total Fat 246 g378.9%

Saturated Fat 133.5 g667.3%

Trans Fat 0 g

Cholesterol 1041.3 mg347.1%

Sodium 4622.2 mg192.6%

Total Carbohydrates 220 g73.4%

Dietary Fiber 10 g40%

Sugars 10.1 g

Protein 229 g457.8%

Vitamin A 166.6% Vitamin C 6.7%

Calcium 215.8% Iron 79.8%

*Based on a 2000 Calorie diet

Elbows Baked With Salmon Recipe