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Pecan Salmon Casserole

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

Printed from tasteofhome.com Nov 19, 2008

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Pecan Salmon Casserole cont.

1/2 cup crushed potato chips

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.