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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My mother-in-law gave me this great recipe soon after I got married. Ingredients:
1/2 cup sliced fresh mushrooms |
2 tablespoons chopped onion |
1 tablespoon plus 1 teaspoon butter, divided |
2/3 cup water |
3 tablespoons homemade cream-style soup mix |
1 cup cooked elbow macaroni |
1 can (7-1/2 ounces) salmon, drained, bones and skin removed |
1/2 cup shredded cheddar cheese, divided |
1/4 cup milk |
1 tablespoon dry bread crumbs |
Directions:
1. In a small saucepan, saute mushrooms and onion in 1 tablespoon butter until tender. Whisk in water and homemade cream-style soup mix; bring to a boil, whisking frequently. Add the macaroni, salmon, 6 tablespoons cheese and milk.
2. Pour into a greased 1-qt. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Top with remaining cheese.
3. Bake, uncovered, at 350° for 24-28 minutes or until golden brown and bubbly. Yield: 2 servings.
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