Dilly Salmon And Shell Casserole
- Reviews 3
Ready In: 50 mins
Serves: 6
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 1/2ounce) cup salmon, drained and flaked
- 6 ounces cooked medium pasta shells
Directions
- Preheat oven to 350F degrees.
- Spray med.
- nonstick sauce pan with cooking spray.
- Heat over med.
- heat, add mushrooms,onion,and garlic.
- Cook and stir 5 minutes.
- Mix milk and flour in med.
- bowl till smooth.
- Stir in lemon peel, dill weed, salt and pepper.
- Stir into mushroom mixture.
- Heat for 6 min, stirring constantly until thickened.
- Remove from heat.
- Stir in pasta, peas and salmon.
- Pour into 2 quart casserole.
- Bake, uncovered, 35-40 minutes.
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