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Salmon Delight

Fettuccine.Inn's picture
  Water 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Elbow macaroni 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Salt 1 Teaspoon
  White pepper To Taste
  Dry mustard 1⁄8 Teaspoon
  Worcestershire sauce 1⁄8 Teaspoon
  Shredded gruyere cheese/Edam cheese 1 Cup (16 tbs)
  Salmon 1 Can (10 oz), drained
For crumb topping
  Soft breadcrumbs 1⁄3 Cup (5.33 tbs)
  Butter 1 Tablespoon

Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 2 quart casserole; set aside.
In a medium saucepan over low heat, saute onion and green pepper in butter until onion is golden.
Stir in flour.
Slowly add milk.
Cook until mixture thickens, stirring constantly.
Reduce heat and simmer 3 minutes.
Add 1 teaspoon salt, pepper, mustard and Worcestershire sauce.
Blend well.
Add cheese.
Stir until cheese is melted.
Set aside.
Remove salmon skin and bones.
Fold salmon and cooked macaroni into cheese sauce.
Spoon salmon mixture into casserole.
Sprinkle with Crumb Topping.
Place casserole in cold oven.
Set temperature control at 350°F (175°C).
Bake 25 minutes.
Makes 4 servings.

Recipe Summary

Side Dish

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Salmon Delight Recipe