Salmon and Butterflies Casserole |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The butterflies in this dish are farfalle pasta that resemble butterflies or bow ties. Originally titled Macaroni and Salmon in the cookbook Greek with Gusto by Nicholas and Julie Roukes. Ingredients:
2 cups farfalle pasta (can substitute penne or macaroni) |
2 stalks celery, finely chopped |
1 small onion, finely chopped |
4 tablespoons butter or 4 tablespoons margarine |
4 tablespoons flour (preferably instant flour or wondra) |
2 cups milk, hot |
1 -2 tablespoon fresh dill, chopped (can substitute 1 teaspoon dried dill) |
1 teaspoon lemon zest (zest of 1 lemon) |
1/2 teaspoon salt |
pepper |
1 (213 g) can salmon, flaked (remove bones and skin) |
1/2 cup plain yogurt |
1 1/2-2 cups croutons |
Directions:
1. Preheat oven to 375°F Spray a 9x9 pan or 2.5 quart casserole with non-stick spray.
2. Cook the pasta in boiling, salted water until almost al dente. Drain and place in prepared pan. Toss with a small amount of olive oil to keep the pasta from sticking.
3. While pasta is cooking, saute celery and onion in butter over medium-high heat until onion is tender. Reduce heat to low. Stir in flour, cook for a few minutes, stirring occasionally. Whisk in hot milk. Cook for 5 minutes, whisking constantly until sauce thickens. Remove from heat.
4. Stir dill, lemon zest, salt, pepper, salmon and yogurt. Pour over pasta and stir to combine.
5. Top with croutons and bake for 25-30 minutes until golden brown.
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