 Salmon Linguini Supper
Makes 4 servings
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Image © Reckitt Benckiser Inc.
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Salmon Linguini Supper
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Ingredients
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8
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ounces linguini, cooked in unsalted water and drained
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1
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package (10 ounces) frozen peas
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1
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cup milk
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1
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can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/4
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cup (1 ounce) grated Parmesan cheese
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1/8
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teaspoon dried tarragon, crumbled (optional)
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1
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can (15-1/2 ounces) salmon, drained and flaked
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1
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egg, slightly beaten
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1/4
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teaspoon salt
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1/4
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teaspoon black pepper
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1-1/3
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cups French's® French Fried Onions, divided
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Preheat oven to 375°F. Return hot pasta to saucepan; stir in peas, milk, soup, cheese and tarragon; spoon into 12×8-inch baking dish. In medium bowl, using fork, combine salmon, egg, salt, pepper and 2/3 cup French Fried Onions. Shape salmon mixture into 4 oval patties. Place patties on pasta mixture. Bake, covered, at 375°F for 40 minutes or until patties are done. Top patties with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
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Microwave Directions
Prepare pasta mixture as above, except increase milk to 1-1/4 cups; spoon into 12×8-inch microwave-safe dish. Cook, covered, on HIGH 3 minutes; stir. Prepare salmon patties as above using 2 eggs. Place patties on pasta mixture. Cook, covered, 10 to 12 minutes or until patties are done. Rotate dish halfway through cooking time. Top patties with remaining onions; cook, uncovered, 1 minute. Let stand 5 minutes.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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