KEY INGREDIENTS
INGREDIENTS
- ●3 cups (12 ounces) dry small or medium pasta shells
- ●2 cups frozen peas
- ●2 cans (6 ounces each) canned skinless, boneless salmon or tuna packed in water, drained
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 can (10 3/4 fluid ounces) condensed cheddar cheese soup
- ●1 1/2 cups (6-ounce package) shredded Parmesan cheese, divided
- ●1/4 teaspoon ground black pepper
- ●1/8 teaspoon garlic powder
MAKE IT
Step 1
Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
Step 2
Cook pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time; drain.
Step 3
Combine salmon, evaporated milk, soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Transfer to prepared baking dish. Cover dish tightly with foil.
Step 4
Bake for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.
