Salmon and Butterflies Casserole

• 2 cups farfalle pasta (can substitute penne or macaroni)
• 2 stalks celery, finely chopped
• 1 small onion, finely chopped
• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons flour (preferably instant flour or Wondra)
• 2 cups milk, hot
• 1 -2 tablespoon fresh dill, chopped (can substitute 1 teaspoon dried dill)
• 1 teaspoon lemon zest (zest of 1 lemon)
• 12 teaspoon salt
• pepper
• 1 (213 g) can salmon, flaked (remove bones and skin)
• 12 cup plain yogurt
• 1 12-2 cups croutons

1. Preheat oven to 375F Spray a 9x9" pan or 2.5 quart casserole with non-stick spray.
2. Cook the pasta in boiling, salted water until almost al dente.
3. Drain and place in prepared pan.
4. Toss with a small amount of olive oil to keep the pasta from sticking.
5. While pasta is cooking, saute celery and onion in butter over medium-high heat until onion is tender.
6. Reduce heat to low.
7. Stir in flour, cook for a few minutes, stirring occasionally.
8. Whisk in hot milk.
9. Cook for 5 minutes, whisking constantly until sauce thickens.
10. Remove from heat.
11. Stir dill, lemon zest, salt, pepper, salmon and yogurt.
12. Pour over pasta and stir to combine.
13. Top with croutons and bake for 25-30 minutes until golden brown.

farfalle pasta, stalks celery, onion, butter, flour, milk, fresh dill, lemon zest, salt, pepper, salmon, yogurt, croutons

Taken from www.food.com/recipe/salmon-and-butterflies-casserole-413200 (may not work)