Salmon Shells in Lemon Sauce
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Ingredients
- STUFFING
Instructions
- 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
Notes
The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!