Creamed Salmon with Pasta Casserole

It’s one of those day when the snow is falling and I don’t want to go anywhere. Unfortunately, I neglected to get anything out to cook so what do I do now? Well, I had a can of salmon in the pantry so I pulled it out and mixed up this casserole. I added peas but asparagus or any other vegetable you like would also work.

Spray a small casserole dish with non-stick spray and preheat the oven to 350 degrees. Fill a large (4-6 quart) pot with water and bring it to a boil to cook the pasta. In a separate 1-2 quart pot, heat over medium high:

1/2 cup oil or melted margarine

Whisk in:

1/2 cup (more or less) all-purpose, gluten-free flour (I find I use several tablespoons more flour than fat)

Cook the roue for 2-3 minutes to cook out the flour before whisking in:

1 3/4 cups non-dairy milk (anything EXCEPT soy)

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon freshly grated lemon rind

1 tablespoon brown mustard

Reduce heat to medium. If the water is boiling add:

2-3 servings dry pasta (I used the Thai Brown Rice noodles)

1/2 to 1 cup peas

Cook according to package directions. Continue whisking the sauce until it thickens, more milk may be necessary to get the right consistency (thick enough to stick to the pasta but not gloppy!), reduce heat to simmer and add:

16 ounces of salmon (freshly cooked or canned, skin removed)

When cooked and drained, stir in the pasta and peas. Pour mixture into the prepared baking dish and bake for 20-30 minutes until bubbling and slightly browned on the top.

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