Dilly Salmon And Shell Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I like this recipe because it uses low fat ing. but really delivers on taste. Ingredients:
1 1/2 cups sliced mushrooms |
1/3 cup sliced green onion |
1 clove garlic, minced |
2 cups skim milk |
3 teaspoons flour |
1 teaspoon grated lemon, rind of |
3/4 teaspoon dried dill weed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups frozen green peas |
1 (7 1/2 ounce) cup salmon, drained and flaked |
6 ounces cooked medium pasta shells |
Directions:
1. Preheat oven to 350F degrees.
2. Spray med.
3. nonstick sauce pan with cooking spray.
4. Heat over med.
5. heat, add mushrooms,onion,and garlic.
6. Cook and stir 5 minutes.
7. Mix milk and flour in med.
8. bowl till smooth.
9. Stir in lemon peel, dill weed, salt and pepper.
10. Stir into mushroom mixture.
11. Heat for 6 min, stirring constantly until thickened.
12. Remove from heat.
13. Stir in pasta, peas and salmon.
14. Pour into 2 quart casserole.
15. Bake, uncovered, 35-40 minutes.
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