No Fuss Salmon Casserole
Red
6 to 8 servings
Hit the pantry instead of the high seas for the main in gredient in this
"quickie" that's so rich and thick it tastes like a hearty soup.
2 cans (15 1/2 oz. each)red salmon, drained, flaked (skin & bones discarded)
2 cans (10 3/4 oz. each) condensed cream of celery soup
14 1/2 oz. can carrots, drained
4 c. cooked elbow macaroni
1 small onion, finely chopped
1 c. shredded sharp Cheddar cheese
1 c. milk
1/4 t. black pepper
1/2 c. plain dry bread crumbs
2 Tbsp. butter, melted
Preheat oven to 375. In large bowl, combine salmon, soup, carrots, cooked
macaroni, onion, cheese, milk and pepper; mix well.
Spoon into a 9x13-inch baking dish that has been coated with nonstick
cooking spray.
In a small bowl, combine the bread crumbs and butter; mix well. Sprinkle
evenly over the casserole. Bake 45 to 50 minutes or until heated through and
the topping is golden.
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