Elbows Baked with Salmon
|Light cream||1 1⁄2 Cup (24 tbs)|
|Grated monterey jack cheese||2 Cup (32 tbs)|
|Dry mustard||1⁄3 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.
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