Quick Crab Casserole

• 1 lb. crabmeat
• 1/2 c. cooked peas
• 10 1/2 oz. cream of mushroom soup
• 1/8 tsp. pepper
• 1/2 c. grated cheese
• paprika
• 1 1/2 c. cauliflower florets
• 1 1/2 c. broccoli florets and chopped stems
• 1 1/2 Tbsp. mild, light flavored olive oil
• 2 scallions, minced
• 2 Tbsp. unbleached all-purpose flour
• 1 1/2 c. skim or low-fat milk
• 3/4 c. grated nonfat or low-fat cheese
• 1/2 c. chopped mushrooms
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. dried dill leaves
• 17 3/4 oz. can salmon or fresh salmon, drained and cut into chunks with skin and bones removed
• 1/4 c. grated Parmesan cheese

1. Preheat oven to 350u0b0.
2. Lightly oil a 2-quart casserole dish. Steam the cauliflower and broccoli until just tender.
3. Heat the olive oil in a large saucepan.
4. Saute scallions until soft. Remove scallions with a slotted spoon.
5. Set aside.
6. Stir the flour into the oil in the saucepan and cook until mixture bubbles.
7. Add milk and stir constantly to keep lumps from forming.
8. Add cheese, mushrooms, parsley and dill.
9. Stir until cheese has melted.
10. Add salmon, steamed cauliflower and broccoli with sauteed scallions to cheese mixture.
11. Transfer to casserole.
12. Sprinkle with Parmesan cheese.
13. Bake, uncovered, for 35 minutes or until the cheese has formed a light brown crust.

crabmeat, peas, cream of mushroom soup, pepper, grated cheese, paprika, cauliflower, broccoli, olive oil, scallions, flour, milk, cheese, mushrooms, parsley, dill, salmon, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170658 (may not work)