Trout, pasta and broccoli casserole

4 servings

Ingredients

Quantity Ingredient
2 cups Pasta; macaroni or shells
2 cups Broccoli; florets only
2 Celery ribs; diced, optional
1 medium Onion; chopped
1 clove Garlic; minced
2 tablespoons Butter
1½ tablespoon White flour
1½ cup Milk; or light cream
½ teaspoon Dried tarragon OR
½ teaspoon Dried lemon thyme
¼ teaspoon Dry mustard
⅛ teaspoon Pepper
1 dash Cayenne
1 cup Lake trout; cooked, flaked
2 ounces Parmesan cheese; grated
2 Hard cooked eggs; or
1 small Jar pimentos; as garnish [optional]

Directions

Preheat oven to 375 F. Cook pasta in salted water to barely done.

Add the broccoli and boil an additional 3 min or until pasta is tender. Drain. Transfer to an oven proof dish or casserole, reserving a few broccoli florets for a garnish.

In a medium saucepan combine onion, garlic, [and celery], and butter. Saute over medium heat, stirring frequently, 5 min or until onion is tender.

Add flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make a smooth sauce. Add the seasonings.

Stir to mix.

Reduce heat and cook, stirring, until milk has thickened. Reduce heat to low. Cook 1 min longer. Stir in trout and continue to cook an additional 1 or 2 min. Stir in cheese.

Pour the sauce over the pasta-broccoli mixture. Bake 15 to 20 mins or until casserole is hot. Garnish with reserved broccoli florets [and sliced hard cooked eggs or pimento strips if desired].

You can sub salmon, tuna or other fish for the trout. Or exchange half the broccoli with cauliflower and play with the cheeses: both Cheddar and Swiss are good. Also good with green peas and egg noodles.

Jim Weller

Submitted By JIM WELLER On 12-25-95

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