Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  Noodles or pasta	May use whole grain noodles or pasta
4 cups canned salmon water packed, drained, flaked
2 tablespoons olive oil
2 tablespoons flour
2 garlic cloves, minced
4 large leeks	Wash, trim and slice thin
3 cups nonfat milk
1 (8oz.) light cream cheese softened
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 cup grated low fat shredded Monterey jack cheese
1/4 cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees
2	Cook noodles according to the directions on the package
3	Heat oil in large skillet over medium heat  Add leeks	Cook until leeks are tender
4	Sprinkle with flour
5	Gradually stir in milk	Cook 5 minutes stirring constantly
6	Stir in cream cheese, and mustard
7	Remove from heat and stir in noodles, lemon juice, zest, salmon and half of the cheese
8	Spray baking dish with nonstick cooking spray
9	Add mixture to baking dish
10	Top with remaining cheese and bread crumbs
11	Bake in 350 degree oven uncovered for 20-30 minutes until hot	Cook until internal temperature reaches 165° F for 15 seconds.