Ingredients
6
6 servings
- •1 tablespoon butter, or as needed
- •1 cup elbow macaroni
- •1 (6 ounce) can salmon, drained
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •⅔ cup milk, or to taste
- •½ cup grated Parmesan cheese
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •¼ cup French-fried onions
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 275
- Carbohydrate: 22g
- Fat: 14g
- Fiber: 1g
- Protein: 13g
- Sugar: 3g
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