CHEESY SALMON CASSEROLE
Hands-on time: 25 minutes Total time: 55 minutes Makes: 6 servings
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.