- 14 ounces cooked or canned salmon (bones and skin removed, then flaked)
- 2 cups uncooked pasta
- 2 cups sugar snap peas
- 10 ounces Alfredo sauce*
- 1/4 cup milk
- 1 tsp dried dill weed
- 2 tbsp bread crumbs
- 1 tsp butter, melted
Cook the pasta. About a minute before it is done, add the peas into the water with the pasta. Once the pasta is done, drain off the water and put it back in the pan with the sauce, milk and dill. Mix this gently, then add the salmon. Pour this into an ungreased 1 1/2 quart casserole dish. Combine the butter and the crumbs and then sprinkle these over the top. Bake the casserole at 350°F for 20-25 minutes (until it is heated through).
* I rarely use commercial Alfredo sauce any more. I mix up a batch of medium white sauce and add in parmesan cheese until the flavor is rich. You can use freshly grated parmesan or the stuff that comes in a can — either works.
