- Total Time
This comfort-food casserole is sure to please on blustery winter days. Though tuna is more traditional, we used salmon for a richer color and taste.
cooking spray2 spray(s)
uncooked whole wheat pasta6 oz, elbow macaroni or penne
uncooked onion(s)1 cup(s), chopped
sweet red pepper(s)½ cup(s), chopped (plus some rings for garnish if desired)
green pepper(s)½ strip(s), chopped
fat free skim milk1 cup(s)
chives2 Tbsp, fresh, minced
table salt¾ tsp
black pepper¼ tsp
canned salmon6 oz, 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.