member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    CREAMY SALMON RIGATONI


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: rosiewny
    This rich casserole is a great way to use leftover salmon.


    List of Ingredients




    1/2 cup dried bread crumbs
    3 tablespoons LAND O LAKES® Butter, melted
    6 ounces (2 1/4 cups) uncooked dried rigatoni pasta
    8 ounces cooked salmon, flaked into bite-sized pieces*
    1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped
    1 (16-ounce) jar prepared Alfredo sauce
    1 tablespoon fresh dill weed

    Recipe



    Heat oven to 350°F. Combine bread crumbs and butter in small bowl; set aside.

    Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.

    Bake for 18 to 23 minutes or until heated through and bread crumbs are golden.

    *Substitute 1 (7 1/2-ounce) can salmon, drained, flaked.

    **Substitute 1 teaspoon dried dill weed.

    Recipe Tip
    To cook fresh salmon, heat oven to 400°F. Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed. Bake for 15 to 17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â