Ingredients
Method
1.Preheat oven to 200°C.
2.Cook pasta in a large saucepan of boiling water until just tender; drain.
3.Melt butter in a medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in milk; stir over medium heat until sauce boils and thickens. Stir in peas, ¼ cup parmesan and ¾ cup cheddar. Season to taste.
4.Pour sauce mixture with pasta and salmon into an oiled shallow 2.5-litre (10-cup) ovenproof dish; sprinkle with remaining combined cheeses.
5.Cook uncovered, for 20 minutes or until browned lightly.
Serve accompanied with asparagus or broccoli or a green leafy salad, if liked. You can use red salmon or canned tuna if you like. The recipe can be made to the end of step 4 several hours ahead. From cold, bake covered at 200°C for 30 minutes or until heated through then uncover and bake for a further 10 minutes or until browned.
Note
