FRANKLYWNOW - Grilled salmon casserole

Grilled salmon casserole

Recipe from Richard Reynolds of N.Y.

2 Fresh salmon fillets, about 1 1/2 lbs total, grilled or broiled
2 cans cream of scrimp soup (Condensed)
1 cup sour cream
1- 10oz. package frozen green peas, thawed
1 cup shredded cheddar cheese
1 1/2 cups french fried onion rings
1/2 soup can milk
8 oz. cooked egg noodles
Hand ground black pepper to taste

Grill or broil fillets until 3/4 done. Cook egg noodles per package directions until al dente. Drain and reserve. Mix ingredients in a large bowl. Add 1/2 the onion rings. Add noodles. Flake cooked salmon with two forks, removing skin and any bones, and add. Pour into greased 9 by 15-inch baking dish, cover loosely with foil, and bake 30 minuets at 350 degrees. Uncover, add remaining onion rings, and return to oven until topping is browned. Let sit 5 minutes before serving. Serves 4 to 5. Enjoy!

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