Salmon a La King Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Posting for safekeeping; recipe from Pillsbury. Ingredients:
1 (16 ounce) jar alfredo sauce |
1 (9 ounce) package frozen baby peas, thawed |
1 (4 1/2 ounce) jar sliced mushrooms |
2 (15 ounce) cans pink salmon, drained, skin and bones removed |
1 (2 ounce) jar chopped pimiento, drained |
1 (8 ounce) can crescent dinner rolls |
Directions:
1. Heat oven to 375°F.
2. Spray 12 x 8 inch glass baking dish with nonstick cooking spray.
3. In medium saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly.
4. Remove from heat.
5. Gently sir in salmon and pimientos.
6. Pour into sprayed baking dish.
7. Unroll crescent roll dough into 2 long rectangles.
8. Press edges and perforations to form 1 rectangle.
9. Place over salmon mixture in baking dish.
10. Bake at for 12 to 18 minutes or until crust is golden brown.
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