Salmon à la King Casserole

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  • 35 min prep time
  • 35 min total time
  • 6 ingredients
  • 6 servings

Ingredients

1
jar (16 oz) Alfredo pasta sauce
1
box (9 oz) Green Giant™ frozen baby sweet peas, thawed
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
2
cans (14 3/4 oz each) pink salmon, drained, skin and bones removed
1
jar (2 oz) chopped pimientos, drained
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Directions

  1. 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
  2. 2 In 2-quart saucepan, cook Alfredo sauce, peas and mushrooms over medium heat until bubbly. Remove from heat. Gently stir in salmon and pimientos. Pour into baking dish.
  3. 3 If using crescent rolls: Unroll dough into 2 long rectangles. Press edges and perforations to form 1 rectangle. If using dough sheet: Unroll dough.
  4. 4 Place dough over salmon mixture in baking dish.
  5. 5 Bake 12 to 18 minutes or until crust is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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