Ingredients:
1 c. grated white cheddar cheese
1 med. red bell pepper
1 med. green bell pepper
3/4 lb. radiatore pasta (about 4 1/2 cups)
4 Tbsp. butter
2 cloves of garlic, minced or crushed through a press
1/3 c. flour
1 1/4 c. milk
1 1/2 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper (white if available)
1 can (7 1/2 oz.) salmon, drained
3 Tbsp. grated parmesan cheese


Directions:
This is a fancy tuna casserole made with salmon.

Bring a large pot of water to a boil.  Grate the cheddar cheese and dice the bell pepper.  Preheat the oven to 425 degrees.  Lightly grease a 13 x 9-inch baking pan.  Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions

In a medium saucepan, melt the butter over medium heat.  Add the garlic and cook until fragrant, about 1 minute.  Add the flour and stir until the flour is no longer visible, about 30 seconds. 

Slowly add the milk, stirring constantly to keep sauce smooth.  Stir in the cheddar, dill, salt and pepper, and cook, stirring, until the cheese is melted.  Remove from heat and set aside, cover.  Drain the pasta and return in to the cooking pot.  Add the bell peppers, the cheese sauce and salmon and stir gently to combine.  Turn the mixture into the prepared baking dish.  Sprinkle the top with the parmesan.  Bake for 15 minutes, or until heated through and beginning to brown on top. 

submitted by: Kaylee Paul-Quanz