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- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 6
- 1 teaspoon salt
- 1/2 cup grated parmesan cheese
- 1 teaspoon ground black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup elbow macaroni
- 1/4 cup french-fried onions
- 1 tablespoon butter, or as needed
- 1 (6 ounce) can salmon, drained
- 2/3 cup milk, or to taste
- Carbohydrate 22.3
- Cholesterol 26
- Fat 14.4
- Protein 13.2
- Sodium 1025
- Calories 275 calories;
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top. Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.
