CHEESY SAL­MON CASSE­ROLE

Hands-on time: 25 min­utes To­tal time: 55 min­utes Makes: 6 serv­ings

Canadian Living Comfort Food - - Pastas & Casseroles -

Ev­ery­one casse­role, has but a this favouri­teone might go-to just mac­a­roni be­come your new week­night com­fort meal. An easy bread-crumb top­ping cre­ates a crispy crust, mak­ing ev­ery bite as tasty as the last. Serve with steamed veg­eta­bles.

1¼ cups el­bow mac­a­roni

⅓ cup but­ter

½ cup diced onion

1 clove gar­lic, minced

3 tbsp all-pur­pose flour

1¾ cups milk

½ tsp Worces­ter­shire sauce

1½ cups shred­ded Ched­dar cheese

(about 120 g)

1 cup sour cream

2 cans (each 213 g) red sock­eye

sal­mon, drained and flaked

1½ cups fresh bread crumbs

In large saucepan of boil­ing lightly salted wa­ter, cook pasta ac­cord­ing to pack­age in­struc­tions; drain.

Mean­while, in sep­a­rate large saucepan, melt half of the but­ter over medium heat; cook onion and gar­lic, stir­ring, un­til onion is soft­ened, about 4 min­utes. Sprin­kle in flour; cook, stir­ring, un­til light golden, about 3 min­utes.

Grad­u­ally whisk in milk un­til smooth. Add Worces­ter­shire sauce; cook, whisk­ing con­stantly, un­til thick enough to coat back of spoon, about 4 min­utes. Stir in Ched­dar un­til melted. Stir in sour cream, fish and pasta. Scrape into lightly greased 8-cup casse­role dish.

Melt bread re­main­ingcrumbs and but­ter; sprin­kle mix over with top of casse­role. Bake in 350°F oven un­til top­ping is golden and casse­role is bub­bly, 25 to 30 min­utes. Let stand for 5 min­utes be­fore serv­ing.

PER SERV­ING: about 548 cal, 30 g pro, 33 g to­tal fat (18 g sat. fat), 32 g carb (1 g di­etary fi­bre, 5 g sugar), 104 mg chol, 656 mg sodium, 443 mg potas­sium. % RD I: 45% cal­cium, 13% iron, 29% vit A, 3% vit C, 37% fo­late.

Flaky sal­mon and a v e lvety cheese sauce take t h is twist on tuna casse­role to the next level .

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