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Fish: Salmon and Dillilah

Source of Recipe

CrazyPlates - by Jamet & Greta Podleski
Makes 4 to 6 servings

12 oz. medium shell pasta, uncooked (about 5 cups dry)
1 can (10 3/4 oz.) reduced-fat cream of chicken soup, undiluted
3/4 cup 1% milk
3/4 cup shredded, reduced-fat Swiss cheese (3 oz.)
1 1/2 tbsp. chopped, fresh dill
2 tsp. grated lemon zest
1/2 tsp. dry mustard powder
1/4 tsp. black pepper
1 can (7 1/2 oz.) skinless, water-packed pink salmon*, drained
1 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh parsley

Cook shells according to package directions. Drain. Rinse with cold water and drain again. Set aside…….

In a large saucepan, combine soup, milk, cheese, dill, lemon zest, mustard powder and black pepper. Cook over medium-high heat until cheese is melted. Stir in salmon. Remove from heat. Add pasta shells to sauce in pot and mix well.

Spray a 2-quart casserole dish with non-stick spray. Add shells and sauce and spread evenly. Sprinkle with Parmesan cheese and parsley. Cover with foil and bake at 350 F. for 20 minutes. Remove foil and bake for 5 more minutes. Stir before serving.

Hint: *Instead of canned salmon, you can use chopped, cooked salmon steaks or fillets.

Per serving: (based on 6 servings) 343 calories, 6.1 g fat. 2.9 g saturated fat, 20.2 g protein, 48.5 g carbohydrate, 1.1 g fiber, 23.6 mg cholesterol, 445.9 mg sodium