Casserole
12 oz. uncooked angel hair pasta, broken in half
1 (10-oz.) can cream of celery soup
1 cup milk
1/4 tsp pepper
1 cup frozen peas, thawed
2 (6-oz) cans boneless, skinless pink salmon, drained
Topping
1 Tbsp butter, melted
12 butter crackers (I use Keeblers)
1/4 tsp dried dill weed
Heat oven 350ยบ. Spray 9 inch glass pie pan with cooking spray. Cook
pasta according to directions and drain. Meanwhile, in large bowl
combine soup, milk and pepper, blend well. Add cooked pasta, peas and
salmon to soup mixture and mix well. Pour into pie pan. In a small
bowl combine all topping ingredients and mix well. Sprinkle over top.
Bake for 20 minutes. Cut into wedges to serve.
Recipe by Genie's Southern Cooking
Spring Blossoms
