Salmon and Spinach Casserole

• 2-1/4 cups whole wheat medium pasta shells, uncooked
• 2 stalks celery, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup flour
• 1 Tbsp. GREY POUPON Savory Honey Mustard
• 1/4 tsp. ground black pepper
• 2-1/4 cups milk
• 2 cups loosely packed baby spinach leaves, chopped
• 1 can (7.5 oz.) boneless skinless pink salmon, drained, flaked
• 1 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min.
4. or until celery is crisp-tender.
5. Add flour, mustard and pepper; mix well.
6. Cook 2 min.
7. or until bubbly, stirring constantly.
8. Gradually stir in milk.
9. Bring to boil, stirring constantly; cook and stir 1 min.
10. or until thickened.
11. Remove from heat.
12. Place spinach in colander; drain pasta over spinach so it wilts.
13. Return pasta and spinach to pan.
14. Add sauce, salmon and cheese; mix lightly.
15. Spoon into 2-qt.
16. casserole sprayed with cooking spray.
17. Bake 30 to 35 min.
18. or until heated through.

whole wheat medium pasta shells, stalks celery, green onions, clove garlic, flour, poupon, ground black pepper, milk, baby spinach leaves, salmon, parmesan cheese

Taken from www.kraftrecipes.com/recipes/salmon-spinach-casserole-186961.aspx (may not work)