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Salmon and Shells Casserole

1 can (15 1/2 oz.) Salmon
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 soup can of water
2 cups uncooked small pasta shells
2 ribs celery, sliced thin
1 Tbsp. lemon juice or sherry
1 cup seasoned dry bread crumbs


Drain Salmon, reserving liquid; set Salmon aside. Add enough water to Salmon liquid to make 1 cup. Pour into 3 quart casserole.


Add soup and water; mix well. Stir in shells, Salmon (broken into chunks), celery and lemon juice.


Mix bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake in preheated 350 degree oven for 1 hour or until shells are tender.


Makes 4 servings



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