Salmon Bake Italiano

Name: Salmon Bake Italiano
Yield: 6 servings
Cuisine: United States
Ingredients: 1 zucchini, sliced; 8 ounces elbow macaroni, cooked according to package directions; ¼ teaspoon freshly ground black pepper; ½ cup toasted bread crumbs; 1 can (1 pound) salmon, drained, boned and flaked; 2 cups grated Cheddar cheese; 1½ cups milk; 2 tablespoons all-purpose flour; 2 tablespoons butter; ¼ teaspoon dry mustard; 1 teaspoon salt

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups<

Americas
United States
Fish course
Pescatarian
New York

Method

Preheat oven to moderate (350°F.).
In a saucepan melt the butter and blend in the flour. Add the milk gradually and cook over low heat, stirring constantly, until thickened. Stir in the cheese, seasonings, macaroni, zucchini and salmon.
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