LEFTOVER-SALMON NOODLE CASSEROLE

Leftover-Salmon Noodle Casserole image

This was a complete throw-together-on-the-fly dinner one night. I was so pleased with how it turned out that I decided to post it. It's quick, it's rib sticking ... it's pretty good! Perfect served with a salad or a vegetable of your choice.

Provided by Rachel_Jernigan_Power

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 ½ pounds uncooked elbow macaroni
1 (15 ounce) jar Alfredo sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup heavy cream
3 tablespoons parsley, divided
8 ounces cooked salmon, flaked
salt and ground black pepper to taste
2 cups shredded Cheddar cheese
1 cup crushed cheese-flavored snack chips (such as Sunchips®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Combine Alfredo sauce, condensed mushroom soup, cream, and 2 tablespoons parsley in a large pot and bring to a simmer, about 5 minutes. Fold in cooked macaroni and salmon. Season with salt and pepper. Spoon mixture into the prepared baking dish. Top with Cheddar cheese followed by crushed chips.
Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.

Nutrition Facts : Calories 608.4 calories, Carbohydrate 56.3 g, Cholesterol 82.1 mg, Fat 33.9 g, Fiber 2.5 g, Protein 22.1 g, SaturatedFat 16.2 g, Sodium 801.9 mg, Sugar 4.3 g