Pecan Salmon Casserole Recipe

4.5 2 3
Pecan Salmon Casserole Recipe
Pecan Salmon Casserole Recipe photo by Taste of Home
Publisher Photo

Pecan Salmon Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Nutritional Facts

1 cup: 295 calories, 17g fat (5g saturated fat), 31mg cholesterol, 668mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 14g protein.

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

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Reviews forPecan Salmon Casserole

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MY REVIEW
Rosemary Swope User ID: 1654672 261868
Reviewed Feb. 27, 2017

"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."

MY REVIEW
sjpoor User ID: 2565047 252265
Reviewed Aug. 5, 2016

"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."

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