[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Salmon Casserole[/title][fusion_text]Week of March 3rd-7th 2014
(Thanks to “Cherished Recipes-Little Falls, Mn. ” Cookbook
Lutheran Sr. Citizen’s Home Resident Council)
1 lb. Elbow Macaroni 1 1/2 Cups Milk 4 Tsp. Worcestershire Sauce
1/4 Tsp. Black Pepper 1 Small Diced Tomato 2 Cans Condensed Cheddar Cheese Soup
1 Can Salmon, drained & chunked 1/2 Cup Buttered Soft Crumbs 2 tbs. Instant Minced Onion, or fresh onion
Cook macaroni until tender. Drain well. In a saucepan, combine milk with soup. Stir in onions
Worcestershire sauce and pepper. Heat, but do not boil. In a buttered casserole, combine drained macaroni, salmon and tomato. Pour soup mixture over all. Top with buttered crumbs. Bake at 350 degrees for 30 minutes.
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