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Salmon Casserole

1 (7 3/4 oz.) can Salmon
3 cups cooked egg noodles
1 cup grated cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 Tbsp. minced parsley
1 can cream of celery soup
1/2 cup sour cream
1 Tbsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
Grated Parmesan cheese

Drain and flake Salmon, reserving liquid. Combine Salmon and liquid with remaining ingredients except Parmesan cheese. Place in buttered 2 quart casserole and sprinkle with grated Parmesan cheese. Bake at 375 F for 30-40 minutes. Garnish with parsley.

Makes 6 servings.

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