Recipe by *Parsley*
Can sub tuna for the salmon, if desired.
Top Review by I'mPat
Had this for dinner last night making it as a 4 person serving but with sides I really had enough for 6 (guess what DMN and I are having for lunch today). The only change I made was to use spring onion (scallion) for the onion and I used a 415g (14oz) can of red salmon which is the amount I normally use when making salmon pasta bake. I used a full cup of grated cheese in the mix and another cups worth sprinkled on the top and it was baked within 30 minutes at 175 degree celsius in a fan forced oven. Thank you *Parsley* for a keeper which is a delicious quick and easy make for during the week.
- 1 lb rotini pasta
- 3 cups fresh broccoli, florets
- 14 ounces boneless cooked salmon, flaked, 2 vaccuum pouches
- 16 ounces low-fat small-curd cottage cheese
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 1 1⁄2-2 cups shredded cheddar cheese, can use American
- 1 cup milk
- 1 small onion, finely chopped
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon paprika
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Preheat oven to 350. Lightly grease/spray a 13" x 9" casserole dish.
- Cook pasta according to package directions. Add the broccoli flowerets during the last 5 minutes of boiling. Drain the pasta and broccoli and return to the empty pot.
- In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
- Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
- Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
- Add salt and/or pepper to taste.
- Pour into the prepared casserole dish.
- Sprinkle a little extra cheese on the top; if desired.
- Bake at 350 for 35-40 minutes or until buubly and heated through.