Ingredients
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6 ounces dried egg noodles
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1 (10 ounce) can cream of celery soup, undiluted
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1 (5 ounce) can evaporated milk
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1 tablespoon lemon juice
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1/2 onion, chopped
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1 (15 ounce) can salmon, skin, and bones removed
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1 cup shredded cheddar cheese
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1 teaspoon seasoning salt
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1/4 teaspoon white pepper
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1 teaspoon creole seasoning
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1 cup cheese crackers, crushed
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2 tablespoons margarine, melted
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1 (8 ounce) can baby green peas, drained
Instructions
- Cook noodles according to package directions, and drain.
- Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
- Spoon into greased 7x11 inch baking dish.
- Bake covered at 350 degrees Fahrenheit for 25 minutes.
- Combine cheese crackers and melted margarine and sprinkle over casserole.
- Return to oven for 10 minutes or until crumbs are slightly brownrd.