| | Directions |
- Cook macaroni according to package; drain but don't rinse. Set aside.
- In a large bowl, combine soup, milk and pimentos.
- Add salmon, including liquid, and half of the cheese. Mix well.
- Stir in macaroni and peas, if desired. Turn into a greased casserole dish.
- Top with the remaining cheese and croutons.
- Bake at 350 degrees F for 30 minutes, uncovered.
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Servings: 6
|  | | Ingredients | | - | | 1 cup elbow macaroni |
| - | | 1 can cream of mushroom soup |
| - | | 2/3 cup evaporated milk |
| - | | 2 jars pimentos, drained, chopped (4 oz jars) |
| - | | 1 can salmon |
| - | | 1 cup shredded sharp cheddar cheese |
| - | | 1 can peas, drained (optional) |
| - | | 1 cup croutons |
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