- 2 spray(s) cooking spray
- 6 oz uncooked whole wheat pasta, elbow macaroni or penne
- 1 cup(s) uncooked onion(s), chopped
- 1/2 cup(s) sweet red pepper(s), chopped (plus some rings for garnish if desired)
- 1/2 strip(s) green pepper(s), chopped
- 1 cup(s) fat free skim milk
- 2 large egg(s)
- 2 Tbsp chives, fresh, minced
- 1/4 tsp paprika
- 3/4 tsp table salt
- 1/4 tsp black pepper
- 6 oz canned salmon, picked over for bones
- Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
- Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
- Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
- Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.
- Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.
Feel free to substitute 1 cup of frozen chopped mixed peppers for the fresh red and green peppers, and 1 cup frozen chopped onions for the fresh onions. Sauté as directed above but make sure all the liquid has evaporated before adding vegetables to the pasta pot. We sautéed the vegetables to help maximize their flavor but if you’re short on time, you can skip that step without a tremendous impact on taste.