Salmon and Vegetable Pies
These individual spaghetti-crust pies are brimming with chunks of salmon or tuna and lots of crisp vegetables.
Prep Time:
35 mins
Total Time:
1 hr
Servings:
Makes 4 servings.
Ingredients
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4 ounces dried spaghetti
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1 beaten egg
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1/3 cup grated Parmesan cheese
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3 tablespoons margarine or butter
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1 cup broccoli flowerets
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1 medium carrot, thinly sliced (1/2 cup)
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1 small onion, cut into thin wedges
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1/2 teaspoon dried oregano or savory, crushed
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1 clove garlic, minced
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Dash salt
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1 12-1/2-ounce can skinless, boneless salmon, drained and flaked, or one 9-1/4-ounce can tuna (water-pack), drained and
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2 beaten eggs
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1/2 cup half-and-half, light cream, or milk
Directions
1.
For spaghetti crusts, cook pasta according to package directions; drain. Immediately toss together pasta, the 1 beaten egg, the Parmesan cheese, and 1 tablespoon of the margarine or butter. Divide pasta mixture evenly among 4 greased individual au gratin dishes. Press pasta mixture in bottom and up sides of dishes to form crusts. Set aside.
2.
In a large skillet cook broccoli, carrot, onion, oregano or savory, garlic, and salt in the remaining margarine or butter until vegetables are crisp-tender. Gently stir salmon or tuna into the vegetable mixture.
3.
Divide salmon or tuna mixture evenly between the spaghetti crusts. Combine the 2 beaten eggs and half-and-half, light cream, or milk. Pour evenly over the fish mixture. Cover with foil. Bake in a 350 degree F. oven for 15 minutes. Remove foil; bake for 5 to 10 minutes more or until set. Let stand for 5 minutes before serving. Makes 4 servings.
Nutrition information
Calories 472, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 212 mg, Sodium 803 mg, Carbohydrate 30 g, Protein 33 g.
Percent Daily Values are based on a 2,000 calorie diet
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