Salmon Casserole

(6 ounce) can salmon

About 2 cups cooked elbow macaroni noodles

can cream mushroom soup

About 3/4 cup LOW SODIUM chicken broth

cup celery, diced

/2 medium bell pepper, diced

/2 large onion, minced

good sized garlic cloves, minced (I used garlic press)

cup shredded Cheddar cheese (maybe a little less)

tablespoons parmesan cheese

/4 teaspoon dry dill (maybe a bit more)

/4 teaspoon white pepper

/8 teaspoon black pepper

/4 teaspoon salt

At least 1 cup crushed FLAVORED Ruffles

Preheat oven to 360 degrees F.

Cook your noodles until slightly−crisp−done. Next, heat up a little oil in a skillet and add to oil the

equivalent of about 3 cloves of your minced garlic. After frying about 15 seconds or so, add the celery

and bell peppers and sauté for about 3 min. before adding the onions. Sauté mixture until onions start

to turn light yellow. Remove from heat and set aside.

By this time, your noodles should be close to being done. Mix the condensed cream of mushroom soup

and chicken broth together with wire whisk. Add all of the spices, leftover minced garlic and parmesan

cheese. Next add sautéed vegetable mixture to soup mixture along with the salmon (drained and

broken up with fork) and cheddar cheese. After you have done this, gently mix in the cooked and

drained elbow macaroni noodles.

After everything has been mixed, spoon into lightly greased 9" x 9" Pyrex casserole dish The last step

involves sprinkling crumbled FLAVORED potato chips over the casserole. Make sure that there is a

good, THICK cover − no bald spots. I used seafood−flavor Ruffles potato chips. These may only be

manufactured here in Taiwan. If that is the case, I'm sure there are other good flavored RUFFLES

potato chips out there. Bake for about 30 minutes or casserole is bubbly, whichever comes first.

Salmon Casserole

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