|Cooked carrots||1⁄2 Can (5 oz)|
|Cooked onions||1⁄4 Can (2.5 oz)|
|Canned salmon||1 Pound, cleaned (1 Can)|
|Cooked macaroni||1 Cup (16 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Cheese||1⁄4 Pound, cut in strips|
1 Preheat the oven to 375° F.
2 Lightly grease a 2 quart casserole.
4 In a pan, cook carrots and onions in small amount of salted water.
5 Drain well.
6 Break the salmon into chunks.
7 Arrange in the prepared casserole.
8 Add in carrots, onions and macaroni.
9 Gradually stir in the soup, salt and pepper.
10 In a pan, melt butter.
11 Gently toss it with the bread crumbs.
12 Top the casserole with crumbs and cheese.
13 Bake in moderate oven for about 20 minutes.
14 Excellent with stewed tomatoes, apple, celery and nut salad and fruit cobbler dessert.