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Meats & Seafood - Pasta with Salmon and Dill

  • 6 ounces mafalda pasta, cooked
  • 1 tablespoon olive oil
  • 2 ribs celery, sliced
  • 1 small red onion, chopped
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup dry white wine
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried dill weed
  • 1 (7 1/2-ounce) can pink salmon, drained
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  • Fresh dill sprigs (optional)

Preheat oven to 350ยบ. Coat a 1-quart square baking dish with nonstick cooking spray. Heat oil in medium skillet over medium-high heat until hot. Add celery and onion; cook and stir two minutes or until vegetables are tender; set aside.
Combine soup, mayonnaise, wine, parsley, and dill weed in large bowl. Stir in pasta, vegetables, and salmon until pasta is well coated. Pour salmon mixture into prepared dish. Combine bread crumbs and butter in small bowl; sprinkle over casserole.
Bake, uncovered, for 25 minutes or until bubbly. Garnish with dill sprigs, if desired.
Submitted By: Faye Russell
Maury Farmers Co-op
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