Salmon and Dill Penne Casserole
4 ozs uncooked multigrain penne pasta (1 1/4 cups)
2 tablespoons all-purpose flour1/2 cup 1 % (low-fat) milk
3/4 cup reduced-sodium chicken broth
1 teaspoon dried dill
1 cup frozen baby peas, thawed
1 can (71/2 ounces) canned red salmon
1/2 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
Heat oven to 375°F. Cook pasta according to package directions, omitting any salt, or fat.
Meanwhile place flour in medium saucepan. Gradually whisk in milk,
then broth until smooth. Bring to a boil over medium heat, whisking frequently. Simmer, whisking constantly, 2 minutes or until thickened. Stir in dill; remove from heat.
Drain pasta; stir into sauce with peas; mix well. Drain salmon; break into large chunks and discard skin and bones. Gently fold into pasta mixture. Transfer mixture to a shallow 1 1/2-quart baking dish. Top with Panko and cheese.
Bake 12 to 15 minutes or until bubbly. Remove from oven to cool.
Makes 4 servings……Diabetic and Dieter friendly
Cal. 300…..Fat 6g….Protein 25g…..Carbs. 35g…..Fiber 4g
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