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 23, 2018

Make with

Pillsbury Crescents

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 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.