https://www.randysmarket.com/Recipes/Detail/4488/
Yield: 4 servings
1 1/3 | cups | (4 oz.) uncooked medium pasta shells or elbow macaroni | |
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1 1/2 | cups | (6 oz.) shredded sharp process American or cheddar cheese, divided | |
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1 | tablespoon | chopped fresh or 1 teaspoon dried marjoram leaves | |
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2 | cups | broccoli flowerets, cooked | |
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1 | can | (6 oz.) skinless boneless pink salmon, drained and flaked | |
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White Sauce | |||
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1/4 | cup | butter | |
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1/4 | cup | flour | |
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1/2 | teaspoon | salt | |
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1/4 | teaspoon | pepper | |
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2 | cups | milk | |
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Heat oven to 350 F. Cook and drain pasta as directed on package.
While pasta is cooking, prepare White Sauce.
White Sauce directions:
Melt butter in 1 1/2 qt. saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat sauce to boiling, stirring constantly. Boil and stir 1 minute.
Stir 1 cup of the cheese and the marjoram into white sauce until cheese is melted.
Mix pasta, broccoli, salmon and sauce in ungreased 2-quart casserole. Cover and bake 25 minutes.
Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes or until heated through.
Please note that some ingredients and brands may not be available in every store.
https://www.randysmarket.com/Recipes/Detail/4488/
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