Categories: casseroles, pasta, seafood

Ingredients

• 3 cups cooked pasta
• 3 tbsp. butter
• 1 small onion, diced
• 1 small clove of garlic, minced
• 1/2 cup diced celery
• 1/2 tsp salt
• 2 tbsp. all-purpose flour
• 1.5 cups whole milk
• 2 6-oz cans boneless, skinless salmon
• 1 cup grated Cheddar
• 1/4 cup Panko crumbs

Directions

1. Cook pasta according to package directions.

2. Meanwhile, preheat oven to 375 and coat an 8×8″ baking dish with cooking spray.

3. Melt the butter in a large saucepan over medium heat; add the onion, garlic, celery and salt and saute for 4 minutes or until the onion is softened.

4. Sprinkle in the flour and whisk until the vegetables are coated.

5. Slowly pour in the milk, whisking continuously for 3-4 minutes until smooth and thickened.

6. Stir in the salmon, pasta and 1/2 cup of the cheese.

7. In a small bowl, combine the panko and the remaining 1/2 cup of cheese.

8. Pour the salmon mixture into the baking dish and top with the panko-cheese mixture.

9. Bake for 25 minutes or until the top is golden and bubbling and serve.

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