Salmon And Pasta Bake Recipe

• 1/2 (16 ounce.) pkg. spaghetti">fusilli (twisted spaghetti) or possibly spaghetti
• 2 hard-cooked Large eggs
• 4 tbsp. butter
• 1 med. green pepper, cut into thin strips
• 1 med. onion, diced
• 3 tbsp. all-purpose flour
• 3 c. lowfat milk
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (7 3/4 ounce.) can salmon, liquid removed and flaked
• 1 (2 ounce.) jar diced pimento, liquid removed

1. Prepare spaghetti as label directs; drain.
2. Reserve 1 hard-cooked egg yolk for garnish later; coarsely chop remaining hard-cooked Large eggs; set aside.
3. In 2-qt saucepan over medium heat, heat butter; add in green pepper and onion and cook till vegetables are tender, stirring occasionally.
4. Stir in flour till blended.
5. Gradually stir in lowfat milk, salt, and pepper; cook, stirring constantly, till mix is slightly thickened and smooth.
6. Stir in salmon, pimento, and minced Large eggs.
7. Preheat oven to 350 degrees.
8. Gently toss salmon mix with spaghetti in saucepot.
9. Spoon mix into 8x12 inch baking dish.
10. Cover baking dish with foil and bake 25 min or possibly till warm and bubbly.
11. To serve, coarsely shred reserved egg yolk; sprinkle on top of salmon mix for garnish.
12. Makes 6 servings.

spaghettifusilli, eggs, butter, green pepper, onion, allpurpose flour, milk, salt, pepper, salmon, pimento

Taken from cookeatshare.com/recipes/salmon-and-pasta-bake-14398 (may not work)