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Pecan Salmon Casserole

 Pecan Salmon Casserole
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
12 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.

2 of 2

Pecan Salmon Casserole (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.