Lite Salmon & Pasta Casserole

• 5 cups uncooked shell pasta
• 1 can reduced-fat cream of chicken soup
• 3/4 cup 1% low-fat milk
• 3/4 cup reduced-fat swiss cheese, shredded
• 1 1/2 tablespoons fresh dill, chopped
• 2 teaspoons lemons, zest of
• 3/4 teaspoon mustard powder
• 1/2 teaspoon black pepper
• 1 can water packed pink salmon, skin & bones removed (or sockeye)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon parmesan cheese, grated

1. Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
2. Stir in the salmon and cooked pasta shells.
3. Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
4. Sprinkle with parmesan& parsley.
5. Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.

shell pasta, cream of chicken soup, milk, swiss cheese, fresh dill, lemons, mustard powder, black pepper, water, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/lite-salmon-pasta-casserole-33378 (may not work)