250g pasta shells or spirals
1 medium onion, chopped
1 tablespoon poly or monounsaturated margarine
1 tablespoon plain flour
1/2 cup milk
440g tin cream chicken soup
440g tin pink salmon
1 cup grated cheese
Method: Cook pasta. While pasta is cooking, melt margarine, fry onions until tender. Add flour, cook for 1 minute. Remove from heat, gradually add milk. Add undiluted soup. Return to heat, stir while bringing to boil. Boil one minute. Stir in cheese and salmon and heat thoroughly. There is no need to drain the salmon. Serve with drained pasta. Serves a family of 4-6. Suitable for freezing.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.72.
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