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Kosher recipe: Pecan Salmon Casserole
Published: 03/04/2009 by Chef Mendy
Serves 4 - Prep time: 20 minutes INGREDIENTS 1/3 (16 ounce) package small shell pasta 2/3 medium onions, finely chopped 2-1/2 ounces sliced fresh mushrooms 1 tablespoon and 1 teaspoon margarine, cubed 2/3 (10.75 ounce) can condensed cream of mushroom soup, undiluted (you can substitute it with the the same equivalent of warm water on and a half tbs mushroom soup mix and 3/4 tbs corn starch mix well then add) 1/2 cup non dairy creamer 3/4 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper 2/3 (14.75 ounce) can salmon, drained, bones and skin removed (you can substitute with fresh salmon if preferable) 2/3 cup frozen peas 1/3 cup chopped pecans, toasted 1/3 (2 ounce) jar diced pimientos, drained 2 tablespoons and 2 teaspoons crushed potato chips DIRECTIONS 1) Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and mushrooms in margarine until tender. Stir in the soup, non dairy creamer, Worcestershire sauce, salt and pepper until blended; bring to a boil. Remove from the heat. 2) Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with potato chips. Total time: 50 minutes Live Eat Be Happy MB
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