Lite Salmon & Pasta Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I Like to spice this up a bit more with garlic and jalapenos etc but it is very tasty the way it is - this will stretch to 6 servings but I think 4 is realistic. Surprisingly low in fat and calories. Good budget stretcher Ingredients:
5 cups uncooked shell pasta |
1 can reduced-fat cream of chicken soup |
3/4 cup 1% low-fat milk |
3/4 cup reduced-fat swiss cheese, shredded |
1 1/2 tablespoons fresh dill, chopped |
2 teaspoons lemons, zest of |
3/4 teaspoon mustard powder |
1/2 teaspoon black pepper |
1 can water packed pink salmon, skin & bones removed (or sockeye) |
1 tablespoon fresh parsley, chopped |
1 tablespoon parmesan cheese, grated |
Directions:
1. Cook pasta according to directions or try Perfect Pasta With No Watching and No Sweating Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
2. Stir in the salmon and cooked pasta shells.
3. Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
4. Sprinkle with parmesan& parsley.
5. Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.
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