Salmon and Penne Casserole Recipe

DIRECTIONS

1. Prepare pasta by boiling in salted water for 11 minutes until al dente (do not cook all the way). Drain and set aside.
2. Heat oil in a large skillet. Cut leek bulb into 1/8th inch rounds, add to pan and saute 2 minutes until wilted. Add the mushrooms cooking until browned; about 5 minutes (for fresh and 8 minutes for frozen). If using frozen green beans, break them in half (set aside and add to mixture before baking or freezing). If using fresh green beans, cut into 1-inch pieces, add them to the skillet and cook an additional minute until bright green. Remove mushroom mixture from pan into a bowl. Wipe out skillet and return it to the stove over medium-high heat.
3. Add the heavy cream and chicken stock to the skillet. Sprinkle with Thick-It-Up and heat until thickened and bubbly. Add the Cheddar and 1/4 cup Parmesan cheese. Turn heat to medium and continue to cook while stirring to melt the cheese. Stir in salt and white pepper.
4. Drain the canned salmon and place into a large bowl. Add the cooked penne, mushroom mixture, cheese sauce, chopped chives and parsley (don't forget to add in the green beans if frozen). Mix to combine then place into twelve 1-cup microwave and freezer safe containers and sprinkle each serving with 1 teaspoon Parmesan. Allow to cool slightly then freeze for up to one month.
5. To serve individually frozen meals. place in the microwave for 3-5 minutes, stirring as necessary. Eat from container or place on a warmed plate or bowl.
6. Optional: The casserole makes 12 cups and can be baked in a large casserole dish (add the 1/4 cup Parmesan = 12 teaspoons to the top before baking) at 350°F for 35-40 minutes. Remaining servings can be frozen once cooled in 1 cup containers; follow directions above for reheating. Will last in the freezer up to 1 month.