SALMON-SPINACH CASSEROLE

Salmon-Spinach Casserole image

Kick up the flavor of this Salmon-Spinach casserole with a little honey mustard and Parmesan. If you love tuna noodle casserole, this Salmon-Spinach Casserole is right up your alley.

Provided by My Food and Family

Categories Home

Time 1h

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2-1/4 cups whole wheat medium pasta shells, uncooked
2 stalks celery, chopped
2 green onions, chopped
1 clove garlic, minced
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup flour
1 Tbsp. GREY POUPON Savory Honey Mustard
1/4 tsp. ground black pepper
2-1/4 cups milk
2 cups loosely packed baby spinach leaves, chopped
1 can (7.5 oz.) boneless skinless pink salmon, drained, flaked
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min. or until celery is crisp-tender. Add flour, mustard and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 1 min. or until thickened. Remove from heat.
Place spinach in colander; drain pasta over spinach so it wilts. Return pasta and spinach to pan. Add sauce, salmon and cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g