Ingredients for Lite Salmon Pasta Casserole
- Shell Pasta
- Reduced Fat Cream Of Chicken Soup
- 1% Low Fat Milk
- Reduced Fat Swiss Cheese
- Fresh Dill
- Lemons, Zest Of
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- Pink Salmon
- Fresh Parsley
- Parmesan Cheese
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How to Make Lite Salmon Pasta Casserole
- Cook 1 pound pasta shells according to package directions. (Alternatively, try recipe #30358 for perfectly cooked pasta every time!)
- In a large saucepan, combine 10.75 ounces condensed cream of mushroom soup, 1 cup milk, 1 cup shredded Swiss cheese, 1 tablespoon fresh dill, 1 teaspoon lemon zest, 1/2 teaspoon mustard powder, and 1/4 teaspoon black pepper. Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth.
- Stir in 14 ounces canned salmon (drained) and the cooked pasta shells.
- Lightly grease a 2-quart casserole dish with cooking spray. Pour the pasta mixture into the prepared dish.
- Sprinkle with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley.
- Bake, covered with foil, at 350°F (175°C) for approximately 20 minutes. Remove the foil and bake for an additional 5 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
7g
Carbs
20g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Lunch Main Dish Eggs Dairy Pasta Poultry Seafood Canadian Oven Easy Dinner Party Salmon Fish Cheese Chicken Dietary One Dish Meal Inexpensive Meat Pasta Rice And Grains Saltwater Fish Equipment
