Broccoli- Salmon Pasta Shells
Servings
18 shells
Servings
18 shells
Ingredients
Instructions
  1. Cook pasta shells in boiling, salted water with a small amount of oil added, for 15 minutes. Drain, rinse under cold water.
  2. In a small saucepan, melt margarine & remove from heat. Stir in water & sauce mix. Bring to a boil over medium heat & simmer 3 minutes.
  3. In a large bowl, combine salmon, mushrooms, broccoli, onions & half of dill sauce.
  4. Preheat oven to 350 F. Fill pasta shells with salmon mixture. All the filling should fit into 18 shells as they are nicely ‘overstuffed’. In a small bowl, mix together remaining dill sauce, reserved salmon juice & mushroom soup. Spread some sauce over bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with grated cheddar cheese.
  5. Cover with foil & bake about 45-50 minutes.
Recipe Notes
  • This meal is easily portioned and frozen for an easy quick fix for supper later.
  • If you prefer, you could use fresh baked salmon instead of canned.