Lemony Dill Salmon and Shell Casserole

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 6 - 8
 

Ingredients:

6 ounces shell pasta -- uncooked
1 spray non stick cooking spray
1 1/2 cups sliced mushrooms
1/3 cup green onions -- sliced
1 clove garlic
2 cups sour cream
3 tablespoons flour
1 tablespoons lemon peel -- grated
3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon black pepper -- ground
1 1/2 cups frozen green peas
7 1/2 ounces salmon -- drained and flaked
 

Preparation:

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt. Rinse, drain. Set aside.

3. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot.

4. Add mushrooms, onions and garlic; cook and stir 5 minutes or until vegetables are tender.

5. Combine sour cream and flour in medium bowl until smooth. Stir in lemon peel, dill weed, salt and pepper.

6. Stir into saucepan; heat over medium-high heat 5 to 8 minutes or until thickened, stirring constantly. Remove saucepan from heat.

7. Stir in pasta, peas and salmon. Pour pasta mixture into 2-quart casserole.

8. Bake, covered, 35 to 40 minutes. Serve immediately. Garnish as desired.

 

Nutritional Information:

270 Calories (kcal); 13g Total Fat; (44% calories from fat); 12g Protein; 25g Carbohydrate; 39mg Cholesterol; 148mg Sodium