1 can (7.5 oz.) boneless skinless pink salmon, drained, flaked
1 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook celery, onions and garlic in dressing in large skillet on medium heat 3 to 5 min. or until celery is crisp-tender. Add flour, mustard and pepper; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 1 min. or until thickened. Remove from heat.
Place spinach in colander; drain pasta over spinach so it wilts. Return pasta and spinach to pan. Add sauce, salmon and cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 30 to 35 min. or until heated through.
Sprinkle with fresh dill before serving.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Substitute 1 can (5 oz.) tuna for the salmon.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.