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Pecan Salmon Casserole Recipe

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Peas, pecans and pimientos complement the salmon in this potluck-perfect dish that's topped with crushed potato chips that give it added crunch. It's great for family dinners, too. -Edna Coburn Tucson, Arizona

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Pecan Salmon Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

1 package (16 ounces) small shell pasta
2 medium onions, finely chopped
1/2 pound sliced fresh mushrooms
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
2 cups frozen peas
1 cup chopped pecans, toasted
1 jar (2 ounces) 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° for 30-35 minutes or until heated through. Sprinkle with potato chips. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 295 calories, 17 g fat (5 g saturated fat), 31 mg cholesterol, 668 mg sodium, 24 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Pecan Salmon Casserole in Taste of Home October/November 2004, p38

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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