 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Creamy casserole; serve with veggies and sourdough bread. Ingredients:
2 cups uncooked medium egg noodles (4 oz.) |
2 cups frozen sugar snap peas |
1 (10 ounce) container refrigerated low-fat alfredo sauce |
1/4 cup milk |
1 teaspoon dried dill weed |
1 (14 3/4 ounce) can salmon, drained, skin and bones removed, flaked |
2 tablespoons plain breadcrumbs |
1 teaspoon margarine or 1 teaspoon butter, melted |
Directions:
1. Heat oven to 350.
2. In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
3. Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole.
4. In small bowl, combine topping ingredients, mix well. Sprinkle over top.
5. Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.
|
|