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Pasta With Salmon And Dill Recipe
|Mafalde||6 Ounce, uncooked|
|Olive oil||1 Tablespoon|
|Celery ribs||2 , sliced|
|Red onion||1 Small, chopped|
|Canned condensed cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Reduced fat mayonnaise||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Dried dill weed||1 Teaspoon|
|Canned pink salmon||7 1⁄2 Ounce, drained (1 Can)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 1821 Calories from Fat 633
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 6.1 g30.7%
Trans Fat 0 g
Cholesterol 53.2 mg
Sodium 3848.3 mg160.3%
Total Carbohydrates 202 g67.2%
Dietary Fiber 20.6 g82.4%
Sugars 18.9 g
Protein 71 g142.5%
Vitamin A 118% Vitamin C 112.2%
Calcium 36.5% Iron 54.7%
*Based on a 2000 Calorie diet
Spray 1-quart square baking dish with nonstick cooking spray.
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, HEAT oil in medium skillet over medium-high heat until hot.
Add celery and chopped onion; cook and stir 2 minutes or until vegetables are tender.
COMBINE soup, mayonnaise, wine, parsley and dill weed in large bowl.
Stir in pasta, vegetables and salmon until pasta is well coated.
Pour salmon mixture into prepared dish.
COMBINE bread crumbs and margarine in small bowl; sprinkle evenly over casserole.
BAKE, uncovered, 25 minutes or until hot and bubbly.
Garnish with fresh dill and red onion slices, if desired.