Two-Step Salmon Casserole

Name: Two-Step Salmon Casserole
Ingredients: 5 Tbsp. KRAFT Grated Parmesan Cheese, divided; 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup; 1 pkg. (10 oz.) frozen peas; 1 pkg. (7 oz.) multi-grain elbow macaroni, uncooked; 2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked; 1-1/2 cups water; 1/2 tsp. garlic powder; 1/2 tsp. chopped fresh dill

8 ingredients

8 steps

Ingredients

5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 pkg. (10 oz.) frozen peas
1 pkg. (7 oz.) multi-grain elbow macaroni, uncooked
2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked
1-1/2 cups water
1/2 tsp. garlic powder
1/2 tsp. chopped fresh dill

Directions

1

Heat oven to 350F.
2

Reserve 2 Tbsp.
3

cheese.
4

Mix remaining cheese with all remaining ingredients; spoon into 1-1/2-qt.
5

casserole sprayed with cooking spray.
6

Sprinkle with reserved cheese; cover.
7

Bake 40 min.
8

or until macaroni is tender and casserole is heated through, uncovering for the last 5 min.