3/4 lb. wide egg noodles, dry
2 Tbsp. olive oil
2 leeks, chopped
2 cloves garlic, minced
1/3 C. flour
2 C. lowfat milk
2 Tbsp. Dijon mustard
2 Tbsp. fresh dill
2 (10-oz.) boxes frozen chopped spinach,
thawed and drained thoroughly
2 (14 3/4-oz.) cans red salmon or tuna
Heat oven to 350° degrees. Cook noodles slightly. Drain.
Heat oil in in saucepan. Sauté leeks and garlic about 5
minutes. Add flour, cook, stirring. Gradually stir in milk
until thickened, about 10 minutes. Add mustard, dill. Stir
in spinach, salmon and noodles. Salt and pepper to taste.
Pour into prepared baking dish. Bake 20 to 25 minutes.
|