Salmon à la King Casserole

A creamy casserole that bakes in less than 20 minutes owes its speed to convenient ingredients. MORE+ LESS-

By Pillsbury Kitchens

October 25, 2009

Ingredients

jar (16 oz) Alfredo pasta sauce

box (9 oz) frozen baby sweet peas, thawed

jar (4.5 oz) sliced mushrooms, drained

cans (14 3/4 oz each) pink salmon, drained, skin and bones removed

jar (2 oz) chopped pimientos, drained

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

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1

Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
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

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

Place dough over salmon mixture in baking dish.
5

Bake 12 to 18 minutes or until crust is golden brown.