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Salmon-Macaroni Casserole
 
 

2 cups elbow macaroni 2 tablespoons butter or margarine 1 small can salmon 1 can condensed green pea soup 1. small can evaporated milk 1 small onion, chopped 1 green pepper, chopped ½ teaspoon salt ¼ teaspoon pepper 2 canned pimientos 1 cup grated cheese Cook macaroni according to package directions. Drain and turn into a 2 quart baking dish. Add butter and toss until butter is melted. Drain salmon, flake into a large bowl. Add soup, milk, onion, pepper, salt and pepper. Reserve one piece of pimiento for garnishing, then chop remaining pimiento and stir into fish mixture. Stir ½ cup of the cheese. Toss fish mixture with macaroni in baking dish. Sprinkle remaining cheese over top. Bake at 350°, 20 to 25

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.