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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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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.

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  • 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.

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.

Nutrition Facts

608 calories; protein 22.1g; carbohydrates 56.3g; fat 33.9g; cholesterol 82.1mg; sodium 801.9mg. Full Nutrition
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