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Categories:Viewed: 111 - Published at: 4 years ago
Ingredients
- 1 pkg. Kraft macaroni and cheese, prepared as directed plus 1/2 c. extra milk
- 1 can red salmon (7 1/2 or 16 oz.), flaked
- 2 c. Del Monte sugar peas (No. 2 can)
- 1/2 c. milk
- 1 medium onion, chopped
- 2 Tbsp. chopped pimento
- 1 can cream of celery soup, undiluted
Method
- Mix all of the last 6 ingredients together well.
- Fold into the macaroni and cheese mixture.
- Drizzle about 3 tablespoons margarine or butter over casserole.
- Sprinkle with Pepperidge Farm stuffing mix (cornbread or herb) or can use crushed Ritz crackers.
- Bake in a 350° oven for 30 to 35 minutes until casserole is bubbly all the way through.
