 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A nice economical change of pace from the old tuna-noodle standby. Ingredients:
1 (10 3/4 ounce) can condensed cream of celery soup |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/4 cup milk |
1/4 cup parmesan cheese |
1 (16 ounce) can salmon, drained, flaked |
1 (10 ounce) package frozen peas, thawed |
2 cups egg noodles, cooked, drained |
1 tablespoon chopped onion |
3/4 cup breadcrumbs |
Directions:
1. Preheat oven to 350°F.
2. Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
3. Stir in salmon, peas, and noodles; toss lightly.
4. Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
5. Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.
|
|