| | Salmon Rotelle Casserole 12 ounces of rotelle
1/4 cup of butter
1/2 cup of finely chopped onion
1/4 cup of finely chopped celery
one 10 ounce can of condensed cream of celery soup
11/2 cup of milk
2 tablespoons of chopped parsley
salt and pepper to taste
one 15 ounce can of pink salmon, drained and flaked
1 cup of bread crumbs
paprika | |
Cook rotelle in boiling, salted water until almost tender, following package directions, drain. Preheat oven to 350ºF. Melt 2 tablespoons of butter in frying pan. Add onions and celery, sauté until soft. Combine the soup, milk, onion, celery, parsley, salt, pepper and salmon. Mix the pasta and salmon mixture together well in a greased, 3 quart casserole dish. Melt the remaining 2 tablespoons of butter and toss with bread crumbs, sprinkle on top of casserole. Bake for 30 minutes or until browned and bubbly. Remove from oven and serve. Serves 4
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