Ingredients
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5 cups uncooked shell pasta
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1 can reduced-fat cream of chicken soup
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3/4 cup reduced-fat swiss cheese, shredded
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1 1/2 tablespoons fresh dill, chopped
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3/4 teaspoon mustard powder
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1/2 teaspoon black pepper
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1 can water packed pink salmon, skin & bones removed (or sockeye)
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1 tablespoon fresh parsley, chopped
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1 tablespoon parmesan cheese, grated
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2 teaspoons lemons, zest of
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3/4 cup 1% low-fat milk
Instructions
- Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
- Stir in the salmon and cooked pasta shells.
- Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
- Sprinkle with parmesan& parsley.
- Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.