Fisherman'S Macaroni Casserole - cooking recipe

Ingredients

1 1/2 c. medium macaroni shells
salt
1 c. salmon
milk
3 Tbsp. butter or margarine
3 Tbsp. flour
1 tsp. seasoned salt
1 tsp. instant minced onion
2 Tbsp. minced parsley
1/8 tsp. black pepper
1/2 tsp. dry mustard
1 1/4 c. shredded sharp Cheddar cheese
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
1/2 c. sour cream
1 c. frozen peas, thawed
1/4 c. crushed saltine crackers

Preparation

Preheat oven to 375\u00b0.
Cook macaroni shells in boiling salted water for 10 minutes.
Drain.
Set aside.
Drain salmon liquid into 1-pint cup.
Add enough milk to make 2 cups.
Flake salmon.
Melt butter in a heavy saucepan.
Stir in flour, seasoned salt, instant onion, black pepper and dry mustard.
Remove from heat.
Stir in milk.
Cook until thickened.
Add 1 cup of the cheese.
Stir until melted and blended.
Fold in macaroni, salmon, Worcestershire sauce, lemon juice, sour cream, peas and minced parsley.
Turn into a greased shallow 1 1/2-quart baking dish.