Ingredients
Scale
- 2 cups small spiral pasta
- 60g butter
- 2 tablespoons plain flour
- 3 cups milk
- 1 egg
- 415g can salmon, drained, bones removed, flaked
- 4 green onions, chopped, reserve extra tips
- 1 tablespoon dijon mustard
- juice ½ lemon
- salt and pepper, to season
- 1 cup tasty cheese, grated
- 1/2 – 1 cup panko breadcrumbs
Instructions
- Preheat oven to 180°C, fan forced.
- Cook pasta following packet directions. Drain. Return back to pan.
- Melt butter in a medium saucepan over medium heat.
- Sprinkle in flour, cook, stirring, for 1 minute, remove from heat.
- Slowly pour in milk, stirring to combine, return to heat.
- Cook, continue stirring, until sauce boils and thickens.
- Add egg, simmer for 3 minutes.
- Add salmon, onions, mustard, lemon juice and salt and pepper to season. Stir.
- Simmer for a further minute.
- Pour salmon mixture into saucepan of pasta, mix to combine.
- Spoon mixture into casserole dish.
- In a small bowl or jug combine breadcrumbs, cheese and reserved spring onion tips.
- Sprinkle breadcrumb mixture over top of the salmon mix.
- Bake in oven for 25-30 minutes or until golden.
- Serve sprinkled with spring onions.
- Prep Time: 10
- Cook Time: 40
