Ingredients
2
cups uncooked medium egg noodles (4 oz)
2
cups frozen sugar snap peas
1
container (10 oz) refrigerated light Alfredo sauce
1/4
cup milk
1
teaspoon dried dill weed
1
can (14 3/4 oz) salmon, drained, skin and bones removed, flaked
2
tablespoons Progresso™ plain bread crumbs
1
teaspoon margarine or butter, melted
Preparation
Heat oven to 350°F. In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1 1/2-quart casserole.
In small bowl, combine topping ingredients; mix well. Sprinkle over top.
Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.
