Ingredients:
2 cups uncooked medium egg noodles ( 4 oz.)
2 cups frozen sugar snap peas
1 (10 ounce) containers refrigerated low fat alfredo sauce
1/4 cup milk
1 teaspoon dried dill weed
1 (14 3/4 ounce) cans salmon, drained, skin and bones removed, flaked
2 tablespoons plain breadcrumbs
1 teaspoon margarine or 1 teaspoon butter, melted
Directions:
Heat oven to 350.
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.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.