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Ingredients
12 Ounces uncooked angel hair pasta, broken in half
1 (10 ounce) Can cream of celery soup
1 Cup milk
1/4 Teaspoon pepper
1 Cup frozen peas, thawed
2 (6 ounce) Cans boneless, skinless pink salmon, drained
Topping
1 Tablespoon butter, melted
12 Butter crackers (I use Keebler�s)
1/4 Teaspoon dried dill weed
Instructions
Heat oven 350�F. Spray 9� 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.