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Salmon Broccoli & Brie Casserole




Source of Recipe


Chefs.com


Recipe Introduction


This started off as a tuna recipe, rather than a salmon recipe. It's a little bit "Tuna Helper"-like, insofar as it has pasta, light dairy sauce, and veggies. The recipe below is the "doctored up" version of the Chefs.com version, including additional broccoli and less milk. But this is a very easy recipe and can probably be cooked in advance and frozen in the casserole dish. I think one could use a 1/2 pound package of mozzarella instead of the brie-- since the brie isn't very flavorful after its cooked (and it's hard to cut the brie small enough to get it to melt properly).


Recipe Link: http://www.chefs.com/recipes/2372_1+-+Tuna+Broccoli+and+Brie+Casserole.aspx

List of Ingredients




1/2 lb. penne, fusilli, or medium shells
2 cups fresh broccoli or one pkg frozen broccoli
1 small onion, minced
6 oz. brie cheese, rind removed
1 cup milk
1/2 tsp. Dijon mustard
4 scallions, sliced
1 cup roasted red peppers, diced
15 oz. can pink salmon, drained with the bones removed
14 oz. can diced tomatoes

Recipe



Preheat oven to 350°F. Cook pasta in boiling water until al dente, adding broccoli to water during last 5 minutes of cooking time. Drain well and put pasta mixture in 9x13" casserole dish. While mixture is hot, add onion and cheese, stirring lightly to melt cheese. Add milk and mustard and stir to blend. Mix in scallions, roasted pepper, salmon, and salt and pepper to taste. Bake about 30 minutes, or until mixture is bubbly, stirring once halfway through. Stir in tomato just before serving.