12 oz. Medium or Wide Egg Noodles, uncooked
2 tbsp. vegetable or olive oil
2 leeks, chopped(if can tolerate)
2 garlic cloves, minced
1/3 cup flour
2 cups 2% milk
2 tbsp. chopped fresh dill or 1 tsp. dried dill
Salt and freshly ground black pepper(if can tolerate) to taste
2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
2 14.75-oz. cans best quality red salmon, or about 1 ¾ lb. fresh salmon, poached and skin
and bones removed
Vegetable oil cooking spray
Preheat oven to 350° F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.

While noodles are cooking, heat oil over medium-high heat in large saucepan. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes. Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in dill, salt and pepper to taste.

Add the spinach, salmon and cooked noodles to the cream mixture; blend well.

Spray a 9 or 10-inch ring mold with vegetable oil cooking spray. Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes. Loosen edges with a knife and invert onto platter.

*Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon