Pasta Shells in a Salmon Bechamel Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious way to eat canned salmon (which I normally don't like). Nice for cold winter suppers. Ingredients:
2 cups pasta shells |
1 (15 ounce) can salmon |
1/3 cup butter |
1/4 cup flour |
2 cups milk |
1 small onion, chopped |
1 cup mozzarella cheese or 1 cup cheddar cheese, grated |
1 teaspoon parsley |
salt and pepper |
Directions:
1. Cook pasta in a casserole of boiling, salted water according to direction of manufacturer.
2. Rinse and drain.
3. Put aside.
4. Drain salmon, without discarding the liquid.
5. Flake meat while crushing the bones.
6. Put aside.
7. Melt 1/4 cup of butter in a casserole and add the flour.
8. Stir for 1 minute.
9. Add the milk and bring to a boil, stirring constantly.
10. Reduce heat and continue cooking until sauce thickens, stir constantly.
11. Put aside and keep warm.
12. Melt remaining butter in a frying pan.
13. Cook onion approximately 5 minutes, until tender.
14. Incorporate the sauce, the salmon, and its liquid.
15. Add the cheese and parsley.
16. Season to taste.
17. Reheat, stirring constantly, until cheese is melted.
18. Pour onto the pasta.
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