- cooking spray
- 1 1/2 pounds uncooked elbow macaroni
- 1 (15 ounce) jar Alfredo sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup heavy cream
- 3 tablespoons parsley, divided
- 8 ounces cooked salmon, flaked
- salt and ground black pepper to taste
- 2 cups shredded Cheddar cheese
- 1 cup crushed cheese-flavored snack chips (such as Sunchips®)
- 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.
08/27/2019
recipepes.com
leftover-salmon noodle casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
