Pecan Salmon Casserole Recipe

Pecan Salmon Casserole Recipe

  • 1 (16 ounce) package small shell pasta
  • 2 medium onions, finely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 1/2 cups milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (14.75 ounce) cans salmon, drained, bones and skin removed
  • 2 cups frozen peas
  • 1 cup chopped pecans, toasted
  • 1 (2 ounce) jar 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. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with potato chips.
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