Ingredients
150g pasta curls
60g butter
2 stalks celery, thinly sliced
1 onion, finely chopped
1/3 cup plain flour
3 1/2 cups milk
1 tblsp Dijon mustard
1 1/2 cups grated Tasty cheese
415g can red salmon, drained, flaked
250g loaf garlic bread, roughly chopped
Mixed salad leaves, to serve
Method
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Cook pasta in a large saucepan of boiling, salted water until just tender. Drain. Transfer to a large bowl.
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Melt butter in the same saucepan over a medium heat. Add celery and onion. Cook, stirring for 4 to 5 minutes, until softened slightly. Add flour. Cook, stirring a further 1 minute.
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Whisk in milk. Cook, stirring constantly until sauce boils and thickens. Remove from heat. Season with salt and pepper. Stir in mustard and half the cheese.
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Flake salmon over pasta. Pour over sauce. Gently stir to combine. Transfer to a lightly greased ovenproof dish (10-cup capacity).
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Sprinkle combined garlic bread and remaining cheese over top. Lightly spray with olive oil.
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Cook in a moderate oven (180C) for 30 minutes, or until topping is crisp and golden brown.
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Serve with salad leaves.