Thursday, July 30

Salmon Macaroni Bake

I love shortcut recipes.  Don't get me wrong - I love pouring love into meals too but with three young children and a busy lifestyle not every night can be cordon bleu!

This recipe can have many variations too - so if you have veges in your fridge that need to be used, use them... what I like about this - that even if you don't have veges to add -most of the ingredients can be found in your pantry - with the exception of the butter and cheese.  I keep shredded cheese in the freezer so almost always have some.  A great opportunity to use leftover pasta too.

This feeds our brood plus 2 lunches - so suffice to say it feeds 6 - feel free to halve if you are cooking for less or don't like leftovers!

3 cups cooked macaroni/pasta (1.25 cups uncooked qty if needing to make)
4 cups milk (I use 1 cup milk powder from the pantry and fill to make 4 cups)
1/4 cup plain flour
1 cup tasty cheese
1 1/2 cups breadcrumbs
1 x 400gr can pink or red salmon (or tuna!)
1 cup veges of choice (optional)
1 tb dijon mustard

Cook your pasta if necessary, drain and set aside in casserole dish.  If you already have cooked pasta from fridge, rinse with warm water to separate and drain and set aside in casserole dish

Mash salmon or tuna with a fork,and mix through pasta, do the same with the cheese, chop parsley and stir through
Preheat oven to 200 degrees celsius
If using powdered milk, mix - if not have your 4 cups measured ready to go..
In a saucepan, melt butter, add flour and stir until combined with whisk- gradually add milk 1/2 cup at a time and stir until it thickens, turn off heat when last 1/2 cup is add mustard and pepper, whisk through.

Add sauce to ingredients and stir through, add veges and stir through!

Top with breadcrumbs and heat in oven for 20 mins - or until breadcrumbs brown

Serve and enjoy!
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