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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We LOVE this recipe, even DH, who hates fish. It's from Favorite Recipes from Quilters. Prep time approximate. Ingredients:
2 cups uncooked macaroni (wholewheat rotini is fantastic) |
14 1/2 ounces canned salmon |
2 cups shredded monterey jack cheese |
2 tablespoons butter |
1/4 cup minced onion |
1 tablespoon flour |
1 cup low-fat milk |
1 tablespoon lemon juice |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Cook macaroni.
2. Drain salmon; break it into bite-size pieces.
3. Make Sauce: Melt butter. Saute onion until transparent. Blend in flour, stirring constantly. Slowly stir milk into saucepan mixture. Cook until smooth and thick, stirring constantly. Add lemon juice and parsley. Mix well.
4. Spoon pasta into sprayed casserole dish. Put salmon on top. Sprinkle with 3/4 cup cheese. Pour sauce over it, and sprinkle with the rest of the cheese.
5. Bake at 375 for 25 min or until hot and lightly browned.
6. NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.
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