Shell Pasta With Salmon Bechamel Sauce

Name: Shell Pasta With Salmon Bechamel Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 cups shell pasta; 15 ounces salmon; 1/3 cup butter; 1/4 cup flour; 2 cups milk; 1 small onion, chopped; 1 cup mozzarella cheese or 1 cup cheddar cheese, grated; 1 teaspoon parsley; salt and pepper

Submitted by Boomette

"From Qu'est-ce qu'on mange Volume 3. This is very easy to do and taste great. Use small pasta for this recipe."

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photo by breezermom

Ready In:: 25mins
Ingredients:: 9
Serves:: 6

ingredients

2 cups shell pasta
15 ounces salmon
¹⁄₃ cup butter
¹⁄₄ cup flour
2 cups milk
1 small onion, chopped
1 cup mozzarella cheese or 1 cup cheddar cheese, grated
1 teaspoon parsley
salt and pepper

directions

Cook pasta in salted boiling water, following directive on package. Drain and set aside in an oven dish.
Drain salmon, but keep the liquid. Mash the salmon with the bones. Set aside.
Melt 1/4 cup butter in a saucepan and add the flour. Stir 1 minute. Add milk and bring to boil, while stirring. Reduce heat and keep cooking stirring constantly, until thick. Set aside in a warm place.
Melt remaining butter in a skillet. Cook the onion 5 minutes, until tender. Add to the previous mixture of milk. Then add the salmon and his liquid. Add mozzarella and parsley. Add salt and pepper. Let heat while stirring, until cheese has melted.
Pour the sauce on the pasta.

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Reviews

This was very good! I made it exactly as posted, and it was very good like that. I had some steamed asparagus leftover from last night, so I chopped and heated it and threw it in as well. I did seem to have a high ratio of sauce to pasta, so I think you could possibly stretch this dish to serve more. Thanks for posting! Made for TYM tag.

breezermom
Great! I added some garlic powder and did it all in one pan like a previous reviewer. I also had fresh salmon on hand, so I sauteed it and mashed it before adding it to the sauce. Thanks for sharing!

Starrynews
This was very yummy, and a hit with my toddler DS. I used mozzarella, and as such felt compelled to throw in a few healthy shakes of garlic powder with the salt and pepper. I also added some mixed veggies--the sauce to pasta ratio seemed high so I thought the veggies would add texture. To save using lots of pans I just sauteed the onion in all the butter, then added flour and made the sauce. I realize that might be bechamel sacrilege, but it worked out fine ;). I'll definitely make this again, both with mozzarella and cheddar for a whole new taste. When I make it again with mozzarella I might use a long noodle, like linguini, as I think it would work nicely. Thanks for posting! Made for 123 hits.

jessi_mcg
Very good -- I skipped the parsley but added some spinach (about a cup or so) to the pasta. I used low fat milk and cheese and less butter (about 1/4 cup total). A great weeknight meal -- next time I'll try cooking it in the oven like another reviewer did. Should be good either way. Thanks for sharing!

ellie_
I scaled this back to 3 servings and it was perfect with some steamed asparagus (though I was unable to add the parsley). I did make it up early in the day and mixed the salmon mix with the pasta (used tasty/cheddar cheese and shallots for the onion) and put in a casserole dish. When we got home fromt he days outing I put another 1/2 cup of cheese over the mix and left for 30 minutes (while I put on a load of washing and did a couple of other little chores) and then put into a 170C oven for 30 minutes to heat through and the cheese to bubble. Great dinner thank you Boomette which the DM, DS and I thoroughly enjoyed, made for Newest ZAAR tag.

I'mPat

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RECIPE SUBMITTED BY

Boomette

248

I'm the host of Bargain Basement tag game in the cooking game forum.  You're welcome to play anytime.  You'll be surprised to find great recipes that were never reviewed.  ~~~~~~~~~~~~~~~~~~~~~~~~~~ I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :) ~~~~~~~~~~~~~~~~~~~~~~~~~~   <img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/captain.jpg alt=width=150 height=200 /> <img src=http://i27.photobucket.com/albums/c175/emmyduckie/zwt/ZwizzleBadge.jpg alt=width=200 height=300 /> <a title=banner3 href=http://www.flickr.com/photos/26630178@N05/3510953178></a><img src=http://farm4.static.flickr.com/3387/3510953178_b35b3086a8.jpg alt=banner3 width=500 height=250 /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> By Brooke The Cook in WI <img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <a href=http://www.recipezaar.com/bb/viewtopic.zsp?p=3510511#3510511>    <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo />   </a><a title=Photo href=http://www.flickr.com/photos/boomette1/514183676></a><img src=http://farm1.static.flickr.com/252/514183676_f79b486466_m.jpg alt=good width=240 height=137 />  <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/ZTAA-sm.jpg border=0 alt=Photobucket /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/Pets-STKR.jpg alt=width=200 height=200 />

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