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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Can sub tuna for the salmon, if desired. 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.
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