Salmon Pasta Bake

Salmon Pasta Bake

Serves 4

Points per serving 6½

Core: 1 pt per serving (cheese)

½ tsp olive oil

1 x 418g can Alaska red salmon

90g dried weight pasta shapes

150g broccoli broken into florets

3 medium eggs

300ml skimmed milk

2 tbsp chopped fresh parsley

salt & pepper

40g mature Cheddar cheese, grated

Preheat oven to 190ºC/375ºF/Gas 5.  Grease a 1.2 litre (2pt) ovenproof dish with the oil.

Drain the salmon reserving the liquid.  Remove skin and bones and flake into large chunks.

Cook pasta as directed on packet until tender.  Drain well.  At the same time cook the broccoli for about 6 mins until tender.  Drain well.

Tip pasta, broccoli and salmon into ovenproof dish, spreading them evenly.  Beat the eggs and milk with reserved salmon liquid and parsley.  season and pour into the dish.  Sprinkle with cheese and bake or 35-40 mins until set and golden.

Salmon pasta bake 

Core recipe

1 tin of pink salmon
2 tins of Campbells condensed asparagus soup
enough pasta for however many you're feeding (if just 2, only use one tin of soup)
a couple of head of broccoli cut really small, about 1½cm heads
a handful of frozen peas
a handful of frozen sweetcorn

Put the oven on at 200 or its equivalent and put the pasta on to cook. Remove all the mankie bits from the salmon like bones and skin and all the juices (put in a dish and give those to the cat). Cut up your brocolli into really tiny little floret heads roughly the same size as your peas and sweetcorn. Chuck all the veg in an ovenproof dish. Drain the pasta when its cooked and put it in the dish with the veg. Add the salmon and the soup and mix it all around so everything is coated.

Bake for 20 minutes, cover with foil if you dont have a lid for your casserole dish.

From the WW boards