Stuffed Salmon Shells
The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.
- 10 pasta shells, large
- 1 14.75 ounce can pink salmon, drained, skin and fat removed and rinsed with water
- 1 tablespoon carrot, finely grated
- 1 tablespoon onion, finely grated
- 1 egg, beaten
- 4 saltines, finely crushed
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon Netta Belle's Choice Ground Black Pepper
- CREAMY LEMON SAUCE
- 3 tablespoons butter
- 4 tablespoons all-purpose unbleached flour
- 1¼ cup chicken broth, such as Swanson's 99% Fat Free Chicken Broth
- ½ cup heavy cream or Carnation Evaporated Milk, undiluted
- 3 tablespoons lemon juice
- ¼ teaspoon nutmeg, freshly grated
- 1 cup mild cheddar cheese, shredded
- Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
- Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
- Add the drained, rinsed salmon into a large bowl.
- Add the stuffing ingredients and blend well.
- Fill each shell with the salmon mixture.
- Set shells into the greased casserole.
- MAKE THE LEMON SAUCE
- Melt butter in a saucepan that will hold 2 cups.
- Blend in the flour with a whisk until thickened.
- Gradually whisk in the chicken broth and cream or evaporated milk.
- Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
- Remove from heat.
- Add the lemon juice and nutmeg, blend.
- Pour the sauce over the stuffed salmon shells.
- Sprinkle the shredded cheddar cheese on top.
- Bake 350 F for 20 minutes, until browned and bubbly.
- Let cool for 5 minutes before serving
The evolution of Stuffed Salmon Shells in Lemon Sauce
I am sure we all have a menu to resort to at the end of pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna. So I switched to salmon patties for awhile. Well, 50 year later, tried salmon patties again. After a couple of meals, decided best to look for another recipe to use canned salmon. It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.MENU SUGGESTIONS:
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