Creamy Salmon Casserole
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce|
|Canned salmon||15 1⁄2 Ounce, drained, flaked|
|Frozen peas||10 Ounce (1 Package, Cooked)|
|Cooked noodles||2 Cup (32 tbs)|
|Chopped pimiento||2 Ounce (Drained)|
|Sour cream||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Crushed potato chips||1 Cup (16 tbs)|
Place green pepper, onion and butter in a 3 qt.glass casserole dish.
Microwave 2 to 3 minutes or until tender.
Stir in soup, salmon, peas, noodles and pimiento.
Cover and microwave 5 to 6 minutes.
Combine sour cream and cream cheese.
Stir into hot mixture.
Microwave 1 to 2 minutes [ROASTS, 2 to 3 minutes].
Let stand 5 minutes before serving.