A creamy casserole that bakes in less than 20 minutes owes its speed to convenient ingredients.
Salmon à la King Casserole
- Prep Time 35 min
- Total 35 min
- Ingredients 6
- Servings 6
Ingredients
- 1 jar (16 oz) Alfredo pasta sauce
- 1 box (9 oz) frozen baby sweet peas, thawed
- 1 jar (4.5 oz) 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Instructions
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Step1Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
-
Step2In 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.
-
Step3If using crescent rolls: Unroll dough into 2 long rectangles. Press edges and perforations to form 1 rectangle. If using dough sheet: Unroll dough.
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Step4Place dough over salmon mixture in baking dish.
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Step5Bake 12 to 18 minutes or until crust is golden brown.
Nutrition
580
Calories
37g
Total Fat
34g
Protein
27g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 330
- Total Fat
- 37g
- 57%
- Saturated Fat
- 18g
- 92%
- Trans Fat
- 3g
- Cholesterol
- 160mg
- 53%
- Sodium
- 770mg
- 32%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 10%
- 10%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
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