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My review
Leftover-Salmon Noodle Casserole
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Rachel_Jernigan_Power
"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."
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Ingredients
1 h servings 608Original recipe yields 10 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- You can use 2 cans of pink salmon, de-boned and flaked, in place of the leftover salmon.
- If the mixture looks too dry, add more cream and adjust seasoning.