Fishermen's Macaroni Casserole

By luvmybuttonsnbows

Prep time: 30 minutes
Serves: 4

Ingredients

• 1 1/2 c. medium macaroni shells
• salt
• 1 can (7 3/4 oz.) salmon
• milk
• 3 tbsp. butter or margarine
• 3 tbsp. all-purpose flour
• 1 tsp. each seasoned salt and instant minced onion
• 1/8 tsp. black pepper
• 1/2 tsp. dry mustard
• 1 1/4 c. shredded sharp Cheddar cheese
• 1 tsp. Worcestershire sauce
• 1 tbsp. lemon juice
• 1 c. frozen peas, thawed
• 1/2 c. sour cream
• 2 tbsp. minced parsley
• 1/4 c. crushed saltine crackers (about 6), optional

Preparation

Step 1

Cook macaroni shells in boiling salted water for 10 min. or until tender. Drain. Set aside. Drain salmon liquid into 1-pint cup. Add enough milk to make 2 cups. Flake salmon. Melt butter in heavy saucepan. Stir in flour, seasoned salt, instant onion, pepper and dry mustard. Remove from heat. Stir in milk. Cook, stirring until thickened. Add 1 cup of the cheese. Stir until melted and blended. Fold in macaroni, salmon, Worcestershire sauce, lemon juice, sour cream, peas and minced parsley. Turn into greased shallow 1½-quart baking dish. Mix remaining cheese and cracker crumbs, if used. Sprinkle on top. Bake at 375° for 30 to 35 min. or until bubbly and golden brown. Garnish with parsley sprigs and lemon slices, if desired.