Salmon Pasta Bake

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RHC Salmon Pasta bake

1 large tin pink salmon drained
1 small punnet mushrooms chopped
1 red capsicum (pepper) chopped
half packet pasta
1 onion chopped

Sauce
1 cup milk
4 tablespoons flour
80 grams butter
4 tablespoons tomato sauce
1 tablespoon mixed herbs
salt and pepper to taste
2 cups grated cheese.
(I used 3 different cheeses, strong cheddar, Havarti and parmesan)
1 extra cup with cheddar cheese for the top.

Method
Preheat the oven to 180C.
Cook pasta for 10 minutes according to instructions on packet.
Remove from heat and drain immediately.
In the same pot on a very low heat melt the butter now stir in flour stirring the whole time, flour must cook properly and then with a whisk add the milk whisking continually until smooth and creamy. Now add the spices and whisk till well blended, then add the tomato sauce and whisk again, now while whisking add the 2 cups of cheese and continue whisking till all cheese has melted. Remove from heat.
Now in a large bowl add drained salmon and flake with a fork then add then mushrooms, onion and capsicum mix well till everything is well combined. Now add the pasta to the sauce and lastly add everything to the pasta and still very well making sure everything is well coated. Spray an oven proof dish and pour mixture in dish. Place extra cheese to cover the top and coat with breadcrumbs.
Bake in oven for 35 minutes and serve right away.

Prepared, tried and tested by: Sadsac Sadsac

 

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