Ingredients
12
oz. uncooked angel hair pasta (capellini), broken in half
1
(10 3/4-oz.) can condensed cream of celery soup
1
cup milk
1/4
teaspoon pepper
1
cup frozen small sweet peas, thawed
2
(6-oz.) cans boneless skinless pink salmon, drained
1
tablespoon butter, melted
12
buttery crackers, crushed (about 1/2 cup)
1/4
teaspoon dried dill weed
Preparation
Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, in large bowl, combine soup, milk and pepper; blend well.
Add cooked pasta, peas and salmon to soup mixture; mix well. Pour into sprayed pie pan. In small bowl, combine all topping ingredients; mix well. Sprinkle over top.
Bake at 350°F. for 20 minutes or until topping is golden brown. Cut into wedges to serve.
