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Salmon & Mostaccioli Bake Recipe
|Mostaccioli||2 Cup (32 tbs), uncooked|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Instant minced onion||1 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Canned salmon||7 1⁄2 Ounce, drained, flaked (1 Can)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Sliced almonds||2 Tablespoon|
Serving size: Complete recipe
Calories 6364 Calories from Fat 948
% Daily Value*
Total Fat 105 g161.1%
Saturated Fat 32.5 g162.7%
Trans Fat 0 g
Cholesterol 201.2 mg
Sodium 2496.8 mg104%
Total Carbohydrates 1073 g357.6%
Dietary Fiber 55.6 g222.5%
Sugars 71.1 g
Protein 247 g494.6%
Vitamin A 59.7% Vitamin C 21%
Calcium 93.9% Iron 157.5%
*Based on a 2000 Calorie diet
Place butter in 1 1/2-quart casserole.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in flour.
Blend in milk.
Stir in onion, salt, dill and lemon pepper.
Microwave at High for 4 to 6 minutes, or until mixture thickens and bubbles, stirring twice.
Remove bones and skin from salmon.
Stir salmon, mostaccioli, cheese and peas into sauce.
Reduce power to 70% (Medium High).
Microwave for 5 to 8 minutes, or until heated through.
Sprinkle with sliced almonds.