Everyone liked it. I made a few minor changes for what I had on hand (& to make it Gluten Free To make GF I first sprayed glass 9 x 13 dish w/olive oil then put 12 oz Schaar GF penne pasta in the bottom UNCOOKED (GF pasta won’t stand much cooking). I sautéed onion, celery, red bell pepper, garlic together (still tender crisp), added salt, pepper, 1/4 C red wine (it's what I had open), 8 oz frozen chopped spinach, 1 sprig of fresh basil & 3 or 4 stems cilantro chopped and simmered on medium heat covered until the spinach was thawed abt 2 or 3 min. Next, stirred in about 1/2 of a small steamed cauliflower left from the night before along with the salmon. Spread the mixture evenly over the top of the uncooked pasta (in the casserole dish), poured 16 oz ‘Imagine’ brand Potato Leek soup on the top, next 1 ½ C chicken stock (extra b/c pasta wasn't cooked before hand), sprinkled top with a generous cup of Daia (nondairy) Cheddar Cheese followed by 1/3 Gluten Free bread crumbs. I misread directions - preheated and baked at 350 instead of 375 needed 30 minutes instead of 25 for the pasta to be cooked al dente, but then I put it in uncooked too. All in all my kind of recipe, healthy, easy, one dish, and liked by all! I gave only 4 stars b/c I think it needs more than 8 oz pasta & 1 can of fish per 8 people.
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Everyone liked it. I made a few minor changes for what I had on hand (& to make it Gluten...