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Leftover-Salmon Noodle Casserole Recipe

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Leftover-Salmon Noodle Casserole Recipe

Directions

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Ingredients :

  • cooking spray
  • 1 ½ 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®)
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×11-inch baking dish with cooking spray.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Bake in the preheated oven until melty and bubbly, about 15 minutes. Garnish with remaining parsley.

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