Shelly's Recipe

SALMON AND SHELLS CASSEROLE

Category: Casseroles - Seafood

2 tbsp butter, melted in a saucepan
1 medium onion, finely chopped
1 tbsp curry powder or Dijon mustard
3 cups chicken stock
1/2 tsp salt
6 oz small pasta shells, cavatelli or elbow macaroni
1 (10 oz) pkg frozen cut asparagus or green beans, thawed and drained
1/2 cup plain yogurt or sour cream
2 tsp flour
1 (7 1/2 oz) can red salmon or tuna, drained and flaked
1 (6 oz) jar roasted sweet red pepper, drained and finely chopped

Saute onion in butter for 1 minute. Blend in curry powder and cook; stirring for 1 minute. Mix in stock and salt and bring to a boil. Add pasta and asparagus, cover and boil 3 minutes more or until pasta is just tender.

Quickly combine yogurt and flour in a small bowl, blend into saucepan liquid and cook, stirring constantly, until slightly thickened, about 2 minutes. Fold in salmon and pepper and simmer, uncovered, stirring occasionally, just until heated through, about 2 minutes.