Lite Salmon & Pasta Casserole - cooking recipe

Ingredients

5 cups uncooked shell pasta
1 can reduced-fat cream of chicken soup
3/4 cup 1% low-fat milk
3/4 cup reduced-fat swiss cheese, shredded
1 1/2 tablespoons fresh dill, chopped
2 teaspoons lemons, zest of
3/4 teaspoon mustard powder
1/2 teaspoon black pepper
1 can water packed pink salmon, skin & bones removed (or sockeye)
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated

Preparation

Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
Stir in the salmon and cooked pasta shells.
Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
Sprinkle with parmesan& parsley.
Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.