Pecan Salmon Casserole

• 1 package (16 ounces) small shell pasta
• 2 medium onions, finely chopped
• 1/2 pound sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1-1/2 cups milk
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
• 2 cups frozen peas
• 1 cup chopped pecans, toasted
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 cup crushed potato chips

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and mushrooms in butter until tender. Stir in the soup, milk, Worcestershire sauce, salt and pepper until blended; bring to a boil. Remove from the heat.
2. Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish.
3. Cover and bake at 350u0b0 for 30-35 minutes or until heated through. Sprinkle with potato chips.

shell pasta, onions, mushrooms, butter, condensed cream, milk, worcestershire sauce, salt, pepper, salmon, frozen peas, pecans, pimientos, potato chips

Taken from www.tasteofhome.com/recipes/pecan-salmon-casserole/ (may not work)