Ingredients
2 cups cauliflowerets1 tablespoon water2 tablespoons butter2 celery ribs, thinly sliced8 green onions, thinly sliced2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon dill weed4 cups 2% milk1 can (14-3/4 ounces) salmon, drained, skin and bones removed1 package (9 ounces) frozen peas, thawed1/2 cup shredded Swiss cheese1/2 cup shredded cheddar cheese
Preparation
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
