Total Time
50mins
Prep 5 mins
Cook 45 mins

A nice economical change of pace from the old tuna-noodle standby.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 12 cup mayonnaise or 12 cup salad dressing
  • 14 cup milk
  • 14 cup parmesan cheese
  • 1 (16 ounce) can salmon, drained, flaked
  • 1 (10 ounce) package frozen peas, thawed
  • 2 cups egg noodles, cooked, drained
  • 1 tablespoon chopped onion
  • 34 cup breadcrumbs

Directions

  1. Preheat oven to 350°F.
  2. Combine condensed soup, mayonnaise or salad dressing, milk, and cheese, mixing well.
  3. Stir in salmon, peas, and noodles; toss lightly.
  4. Pour mixture into a 1 1/2 quart ovenproof casserole; cover and bake at 350°F for 30 minutes.
  5. Uncover; sprinkle with breadcrumbs, and bake 15-20 minutes more or until breadcrumbs are lightly brown and casserole is bubbly.
Most Helpful

A good alternative to tuna caserole with a nice creamy sauce. I did not have parmesan so substituted cheddar cheese, and because I love cheese I also sprinkled some on top. Also used only 1/4 cup breadcrumbs for the topping.

LainieBug May 03, 2007

This meal was a huge success, and so easy! I used cottage cheese instead of mayo and left out the breadcrumbs to make it healthier.

SJG3483 December 31, 2002