Ingredients
The following ingredients have 6 Servings
- 8 oz small shell-shaped pasta
- kosher salt
- 1 large carrot (shredded (~3/4 c))
- 1 10.5 oz can condensed cream of celery soup (undiluted)
- 1/4 cup mayonnaise
- 1 can milk (use the empty soup can to measure)
- 1/2 cup shredded sharp cheddar cheese
- 1 cup frozen peas
- 8 oz fresh salmon (cooked and flaked (see Notes))
- 1/4 cup finely diced onion
- 10 Ritz crackers (crushed)
- garnish: Old Bay seasoning, snipped chives or chopped flat-leaf parsley ((optional))
Instruction
- Preheat oven to 350F.
- Bring a pot of water to a rolling boil.
- Add the pasta shells and cook according to the package directions just to al dente.
- Half way through that cook time, add the shredded carrots to the pot of water to cook as well.
- Meanwhile, in a large bowl combine the soup, mayonnaise, milk, cheese, peas, salmon, and onion.
- Drain the pasta and carrots, and add right away to the soup mixture. Toss and pour in a 2-qt baking dish. Top with the crushed crackers. Bake 30-40 minutes until nice and bubbly. Optional: dust with a little Old Bay and sprinkle some snipped chives for garnish. Serves 6.
- Toss and pour in a 13x9 or 2-qt baking dish. Top with the crushed crackers.
- Bake 30-40 minutes until nice and bubbly. Optional: dust with a little Old Bay and sprinkle some snipped chives or parsley for garnish. Serves 6.
