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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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You can use leftover salmon instead of canned salmon as well. Ingredients:
1 (15 1/2 ounce) canned salmon |
2 cups small curd cottage cheese |
2 eggs, well beaten |
1/2 cup minced onion |
1/4 cup chopped parsley |
10 large manicotti |
milk |
1/2 teaspoon dill weed |
2 tablespoons butter |
3 tablespoons flour |
2 cups monterey jack cheese, divided |
1/4 cup parmesan cheese |
Directions:
1. Drain and flake salmon; reserve liquid.
2. In bowl,combine salmon, cottage cheese, eggs, onions, parsley and dill weed.
3. Gently stuff manicotti with salmon mixture. Set aside.
4. Melt butter; stir in flour and salt.
5. Add milk to reserved salmon liquid to equal 1 1/2 cups.
6. Cook until thickened.
7. Stir in 1 cup Monterey Jack cheese.
8. Pour half in 3 quart baking dish.
9. Arrange filled shells over sauce.
10. Top with remaining sauce and rest of cheese and Parmesan cheese.
11. Bake covered at 375 degrees for 15 minutes.
12. Uncover and bake 10 minutes or until browned.
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