Salmon Pasta Bake

Can sub tuna for the salmon, if desired.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 350. Lightly grease/spray a 13" x 9" casserole dish.
2. 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.
3. In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
4. Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
5. Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
6. Add salt and/or pepper to taste.
7. Pour into the prepared casserole dish.
8. Sprinkle a little extra cheese on the top; if desired.
9. Bake at 350 for 35-40 minutes or until buubly and heated through.