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rotini pasta fresh broccoli salmon cheese sour cream mayonnaise Cheddar cheese milk onion dry mustard tarragon paprika salt pepper
Viewed: 58 - Published at: a year agoIngredients
- 1 lb rotini pasta
- 3 cups fresh broccoli, florets
- 14 ounces boneless cooked salmon, flaked, 2 vaccuum pouches
- 16 ounces low-fat small-curd cottage cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 - 2 cups shredded cheddar cheese, can use American
- 1 cup milk
- 1 small onion, finely chopped
- 1/2 teaspoon dry mustard
- 1/2 teaspoon tarragon
- 1/4 teaspoon paprika
- salt, to taste
- pepper, to taste
Method
- Preheat oven to 350. Lightly grease/spray a 13" x 9" casserole dish.
- Cook pasta according to package directions. Add the broccoli flowerets during the last 5 minutes of boiling. Drain the pasta and broccoli and return to the empty pot.
- In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
- Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
- Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
- Add salt and/or pepper to taste.
- Pour into the prepared casserole dish.
- Sprinkle a little extra cheese on the top; if desired.
- Bake at 350 for 35-40 minutes or until buubly and heated through.
