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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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 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:
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.
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