Salmon Sauced Vermicelli Recipe
Ingredients
| Vermicelli | 6 Ounce | |
| 1 7 3/4-ounce can red salmon | ||
| Frozen peas | 1 Cup (16 tbs) | |
| 2 green onions, sliced (1/3 cup) | ||
| Butter/Margarine | 1 Tablespoon | |
| 2 teaspoons cornstarch 1/2 teaspoon dried dillweed | ||
| Skim milk | 1 1/4 Cup (16 tbs) | |
| Processed cheese slice | 2 | |
| 1 2 1/2-ounce jar sliced mushrooms, drained | ||
| 1 2-ounce jar sliced pimiento, drained | ||
Directions
Cook vermicelli according to package directions.
Drain well and keep warm.
Meanwhile, drain salmon.
Remove skin and bones and discard.
Break salmon into large chunks.
For sauce, in a medium saucepan cook peas and green onions in margarine or butter till crisp-tender.
Stir in cornstarch, dillweed, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add cheese, stirring to melt.
Stir mushrooms, pimiento, and salmon into sauce.
Cook and stir till heated through.
Toss sauce with vermicelli.
Drain well and keep warm.
Meanwhile, drain salmon.
Remove skin and bones and discard.
Break salmon into large chunks.
For sauce, in a medium saucepan cook peas and green onions in margarine or butter till crisp-tender.
Stir in cornstarch, dillweed, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Add cheese, stirring to melt.
Stir mushrooms, pimiento, and salmon into sauce.
Cook and stir till heated through.
Toss sauce with vermicelli.
Chef
