Baked Salmon Casserole

Baked Salmon Casserole

1-1/2 pounds cooked salmon, flaked with a fork after cooking
12 ounces cooked in salted water gf farfalle pasta or small pasta of your choice
1/3 stick of butter
1/2 onion chopped fine
12 ounces of arugula or greens of your choice
1/3 cup gf flour
2-1/2 to 3 cups milk
8 ounces of grated cheese, I used muenster

1 tablespoon dried dill

salt and pepper to taste
1/2 cup gf plain bread crumbs

Cook salmon, flake with fork and set aside. Cook pasta and set aside. In medium saucepan saute onion in melted butter till soft but not browned. Add arugula and wilt down. Next add flour and cook for one minute stirring constantly. I had to add 1 tablespoon of pasta water to ensure flour was incorporated. Add milk 1/2 cup at first to make sure no lumps form. Slowly add remaining milk. Don't be afraid to add all 3 cups of milk; I think gf noodles absorb more liquid than the usual noodles with flour. Cook till boiling then add grated cheese. Cook till thickened, then stir in dill, salt, and pepper. In a large mixing bowl add cooked pasta and stir in cheese sauce. Last gently fold in cooked, flaked salmon to mixture. Pour all ingredients into an oiled 9x13 baking dish and top with bread crumbs. Bake in 375 F oven for 25 to 30 minutes till sauce is bubbling at edge of baking dish. Keep an eye out so bread crumbs don't get too brown. Let casserole sit for 10 minutes or so before cutting into squares and serving.