Tuesday, May 31, 2011

Salmon Linguini Supper

This is from the book "Casseroles"


8 ounces linguini, cooked in unsalted water and drained
1 package (10 ounces) frozen peas
1 cup milk
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup (1 ounce) grated Parmesan cheese
1/8 teaspoon dried tarragon,crumbled (optional)
1 can (15 1/2 ounces) Salmon, drained and flaked
1 egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups French's French Fried Onions, divided


1. Preheat oven to 375 degrees.  Return hot pasta to saucepan; stir in peas, milk, soup, cheese and tarragon.   Spoon into 12x8 inch baking dish.

2.  In a medium bown, using fork, combine salmon, egg, salt, pepper and 2/3 cup French Fried Onions.  Shape salmon mixture into 4 oval patties.

3.  Place patties on pasta mixture.  Bake, covered for 40 minutes or until patties are done.

4.  Top patties with remaining 2/3 cup onions, bake, uncovered for 3 minutes or until onions are golden brown.

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