PECAN SALMON CASSEROLE

Pecan Salmon Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 295 calories, Fat 17g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 668mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.