Salmon Pasta Bake - cooking recipe

Ingredients

1 lb rotini pasta
3 cups fresh broccoli, florets
14 ounces boneless cooked salmon, flaked, 2 vaccuum pouches
16 ounces low-fat small-curd cottage cheese
1 cup sour cream
1/2 cup mayonnaise
1 1/2 - 2 cups shredded cheddar cheese, can use American
1 cup milk
1 small onion, finely chopped
1/2 teaspoon dry mustard
1/2 teaspoon tarragon
1/4 teaspoon paprika
salt, to taste
pepper, to taste

Preparation

Preheat oven to 350. Lightly grease/spray a 13\" x 9\" casserole dish.
Cook pasta according to package directions. Add the broccoli flowerets during the last 5 minutes of boiling. Drain the pasta and broccoli and return to the empty pot.
In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
Add salt and/or pepper to taste.
Pour into the prepared casserole dish.
Sprinkle a little extra cheese on the top; if desired.
Bake at 350 for 35-40 minutes or until buubly and heated through.