Ingredients
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1 lb rotini pasta
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3 cups fresh broccoli, florets
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14 ounces boneless cooked salmon, flaked, 2 vaccuum pouches
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16 ounces low-fat small-curd cottage cheese
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1 cup sour cream
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1/2 cup mayonnaise
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1 1/2-2 cups shredded cheddar cheese, can use American
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1 cup milk
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1 small onion, finely chopped
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1/2 teaspoon dry mustard
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1/2 teaspoon tarragon
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1/4 teaspoon paprika
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salt, to taste
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pepper, to taste
Instructions
- Preheat oven to 350. Lightly grease/spray a 13" x 9" casserole dish.
- 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.
- In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
- Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
- Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
- Add salt and/or pepper to taste.
- Pour into the prepared casserole dish.
- Sprinkle a little extra cheese on the top; if desired.
- Bake at 350 for 35-40 minutes or until buubly and heated through.