Smoky Salmon Casserole
- Preheat oven to 350 degrees F. Cook pasta according to package directions. Drain and set aside.
- In a large skillet cook red sweet pepper and green onion in hot butter 3 minutes or until tender. Stir in flour and 1/4 teaspoon pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheese until melted. Stir in lemon peel and lemon juice (mixture may appear curdled).
- In a large bowl combine pasta, cheese sauce, smoked salmon, and artichoke hearts. Transfer to a 2-quart square or rectangular baking dish. Sprinkle with bread crumbs, pine nuts, and black pepper. Bake, uncovered, for 25 to 30 minutes or until heated through and topping is golden. Let stand 10 minutes before serving. Makes 6 servings.
From the Test Kitchen
Prepare as directed except do not top with bread crumbs and nuts; cover. Refrigerate up to 24 hours. Top with bread crumbs and pine nuts. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until heated through and topping is golden.
Nutrition Facts (Smoky Salmon Casserole)
- Per serving:
- 470 kcal cal.,
- 19 g fat
- (10 g sat. fat,
- 74 mg chol.,
- 780 mg sodium,
- 45 g carb.,
- 4 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet