Leftover-Salmon Noodle Casserole

This was a complete throw-together-on-the-fly dinner one night. I was so pleased with how it turned out that I decided to post it. It's quick, it's rib sticking ... it's pretty good! Perfect served with a salad or a vegetable of your choice.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 608 Calories

Ingredients

• 1 cup heavy cream
• 1 (10.75 ounce) can condensed cream of mushroom soup
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese
• cooking spray
• 1 (15 ounce) jar Alfredo sauce
• 1 ½ pounds uncooked elbow macaroni
• 3 tablespoons parsley, divided
• 8 ounces cooked salmon, flaked
• 1 cup crushed cheese-flavored snack chips (such as Sunchips®)

Recipe Instructions

Step 1

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 2

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.

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.