pecan salmon casserole
Salmon
Pecan Salmon Casserole
Salmon and pasta baked with a crunchy pecan topping and creamy sauce. A comforting Southern-inspired twist on a classic casserole.
Ingredients:
- 1 (16 ounce) package small shell pasta
- 2 medium onions, finely chopped 1/2 pound sliced fresh mushrooms
- 1/4 cup butter, cubed
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 1 1/2 cups milk
- 2 teaspoons worcestershire sauce 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (14.75 ounce) cans salmon, drained, bones and skin removed 2 cups frozen peas
- 1 cup chopped pecans, toasted 1 (2 ounce) jar diced pimientos, drained
- 1/2 cup crushed potato chips
Directions:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and mushrooms in butter until tender. Stir in the soup, milk, Worcestershire sauce, salt and pepper until blended; bring to a boil. Remove from the heat.
- Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with potato chips.
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