Pecan Salmon Casserole Recipe
- 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
- 1. 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.
- 2. Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish.
- 3. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with potato chips. Yield: 12 servings.
1 cup: 295 calories, 17g fat (5g saturated fat), 31mg cholesterol, 668mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 14g protein.
Reviews for Pecan Salmon Casserole
"This was very good. The only thing I did different was not to put the potato chips on top. The pecans added a nice crunch and taste. Thank you for sharing this recipe."
"Made this for a gathering with a lot of people. It serves an army and still had leftovers. I did use salad macaroni as I didn't have shells. 16 oz. was just too much pasta so removed about an oversize cup after it was cooked. Used frozen sockeye that I cooked in a little butter with Johnny's seasoning that equaled about 2 cups of salmon chunks. The only other change I made was using red and yellow peppers as I didn't have any pimento. You say it serves 16 but I would say in a gathering with other food it will easily serve 30. Very good."