"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shells and Salmon Recipe

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This recipe for Shells and Salmon, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked pasta shells
1/2 c. butter
1/4 c. minced onion
1/3 c. flour
3 c. milk
dash of nutmeg and pepper
1 c. shredded cheddar cheese
1 large can salmon, drained and picked through
1/2 c. bread crumbs

Directions:
Directions:
Cook shells as directed.
Preheat oven to 350F.
Melt butter, add onion cook 5 minutes. Add flour and cook a few minutes. Add milk and whisk and cook until thick. Add nutmeg and pepper. Add cheese and salmon and shells. Pour into a 2 quart greased casserole.
Bake for 25-30 minutes.

Personal Notes:
Personal Notes:
This is a great casserole if you like salmon. It was taken from a box of San Giorgio Shell Pasta.

 

 

 

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