This rich casserole is a great way to use leftover salmon.
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12 cup dry bread crumbs
3 tablespoons Land O Lakes® Butter, melted
2 14 cups uncooked dried rigatoni pasta
8 ounces cooked salmon, flaked into bite-sized pieces
1 (6 1/2-ounce) jar marinated artichoke hearts, drained, coarsely chopped
1 (16-ounce) jar prepared Alfredo sauce
STEP 1
Heat oven to 350°F. Combine bread crumbs and butter in bowl; set aside.
STEP 2
Cook rigatoni according to package directions; drain. Place cooked rigatoni into ungreased 1 1/2-quart baking dish. Add all remaining ingredients; stir to combine. Sprinkle with bread crumb mixture.
STEP 3
Bake 18-23 minutes or until heated through and bread crumbs are golden.
To cook fresh salmon, heat oven to 400°F. Place 8-ounce salmon fillet in small baking dish. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dried dill weed. Bake 15-17 minutes or until salmon flakes easily with fork. Remove from oven; cool slightly before breaking into pieces.
Salmon is a great choice when you want a fast dinner at home that tastes like a fancy dinner out. Fresh or canned, roasted or sautéed dressed up with mango sauce or baked into a homey pie, salmon always seems special.
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