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Salmon Casserole with Pecans Recipe

   
 

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     Salmon Casserole with Pecans

Category   Entrees - Maindishes
Sub Category   None
Preptime   20-30 minutes

Ingredients
1 box (8-oz) elbow macaroni (or other pasta)
2 cans (7-8 oz each) salmon
1 small can pimento
1 small onion, chopped
1 cup canned peas
4 oz fresh mushrooms, sliced
1/2 cup pecans, finely chopped
2 tbsp butter
1/2 cup milk
 
1 can (10 1/4 oz) cream of mushroom soup
1 tsp Worcestershire sauce
1 tsp salt
1/4 tsp ground pepper, fresh ground if possible

Instructions
Cook macaroni in salted, boiling water, as per directions on package.
Drain salmon well and break into pieces. Drain pimento and chop into small pieces. Chop onion fine. Drain peas. Gently mix salmon with peas, pimento, mushrooms and pecans. Melt butter over low flame, add onions and cook until tender but not brown.
Add the milk to soup and bring to a boil. Add onions, Worcestershire sauce, salt and pepper. Remove from heat. Mix all ingredients together slowly into a greased casserole dish.
Bake in 350 degree oven for about 20-30 minutes. Crush potato chips on top before serving, if desired. Tip- Salmon is expensive. For a much less expensive alternative, try canned mackerel. If you rinse the mackerel very well while breaking up in cold water, few people will be able to tell you've made this substitution.


Originally Submitted
8/21/2010





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