Salmon Alfredo Casserole

• CASSEROLE
• 2 cups uncooked medium egg noodles (4 oz.)
• 2 cups frozen sugar snap peas
• 1 (10 ounce) container refrigerated low-fat alfredo sauce
• 1/4 cup milk
• 1 teaspoon dried dill weed
• 1 (14 3/4 ounce) can salmon, drained, skin and bones removed, flaked
• TOPPING
• 2 tablespoons plain breadcrumbs
• 1 teaspoon margarine or 1 teaspoon butter, melted

1. Heat oven to 350.
2. In large saucepan, cook noodles to desired doneness as directed on package, adding peas during last minute of cooking time. Drain; return to saucepan.
3. Stir in Alfredo sauce, milk and dill; mix well. Gently stir in salmon. Pour into ungreased 1-1/2 quart casserole.
4. In small bowl, combine topping ingredients, mix well. Sprinkle over top.
5. Bake 20 to 25 minutes or until casserole is bubbly and thoroughly heated.

egg noodles, frozen sugar, alfredo sauce, milk, dill weed, salmon, topping, breadcrumbs, margarine

Taken from www.food.com/recipe/salmon-alfredo-casserole-162462 (may not work)