 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Excellent flavoring, along with the cheese flavoring, makes this a super supper. Ingredients:
6 ounces dried egg noodles |
1 (10 ounce) can cream of celery soup, undiluted |
1 (5 ounce) can evaporated milk |
1 tablespoon lemon juice |
1/2 onion, chopped |
1 (15 ounce) can salmon, skin, and bones removed |
1 cup shredded cheddar cheese |
1 (8 ounce) can baby green peas, drained |
1 teaspoon seasoning salt |
1/4 teaspoon white pepper |
1 teaspoon creole seasoning |
1 cup cheese crackers, crushed |
2 tablespoons margarine, melted |
Directions:
1. Cook noodles according to package directions, and drain.
2. Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
3. Spoon into greased 7x11 inch baking dish.
4. Bake covered at 350 degrees Fahrenheit for 25 minutes.
5. Combine cheese crackers and melted margarine and sprinkle over casserole.
6. Return to oven for 10 minutes or until crumbs are slightly brownrd.
|
|