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elbow macaroni onions butter cream of celery soup milk shredded cheese Parmesan cheese salt pepper dry mustard frozen peas salmon
Viewed: 48 - Published at: 6 months agoIngredients
- 1 (8 oz.) pkg. elbow macaroni
- 1/2 c. minced onions
- 2 Tbsp. butter
- 1 can cream of celery soup
- 2/3 c. milk
- 1/2 lb. sharp shredded cheese
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. salt
- dash of pepper
- 1/2 tsp. dry mustard
- 1 pkg. frozen peas
- 1 can salmon (1 lb.)
Method
- Cook and drain macaroni.
- Saute onions in butter.
- Add soup, milk, shredded cheese and seasonings. Stir until cheese melts. Remove bones from salmon and thaw peas slightly to separate. Combine macaroni, sauce, salmon and peas.
- Pour into a 2-quart greased casserole.
- Sprinkle with grated cheese and bake in a 350° oven for 30 to 40 minutes. Serves 6.
