Salmon Casserole Recipe

Ingredients:

1 regular can of salmon (6 ozs)
2 c of cooked macaroni (elbow)
1 regular can of soup (cream of mushroom)
3/4 c of chicken stock (low-sodium)
1 c of celery; cut into cubes
1/2 sweet pepper (medium); cut into cubes
1/2 pc of onion (large); minced
1 c of cheese (Cheddar); shredded
5 pcs cloves of garlic, minced
2 Tbsps of cheese (Parmesan)
1/4 tsp of dill (dry)
1/4 tsp of pepper (white)
1/8 tsp of pepper (black)
1/4 tsp of salt
1 c of Ruffles (flavored); crushed, add more if desired

Instructions:

Preheat the oven (360 deg F). Meanwhile, cook macaroni ’til slightly crisp-done. Then, heat a small amt of oil into skillet then add garlic (approximately three cloves) into oil.

Fry for 15 secs then add in sweet peppers along w/ celery then saute for 3 mins before onions are added. Saute the mixture ’til onions will start turning light-yellow; take out of heat then set it aside for a while.

By the time the noodles are almost done, blend chicken stock and condensed soup w/ a wire whisk.

Put in all spices, remaining cheese (Parmesan and garlic. Then, add sauted vegetable mix into soup mix; add salmon and cheese (Cheddar) next. Once this is done, stir in macaroni; cooked then drained earlier.

Once all the ingredients have been blended, spoon in to a 9×9-inch casserole pan (Pyrex). Sprinkle top w/ crumbled ruffles and evenly cover. Bake about half an hour or ’til casserole turns bubbly.

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