4 oz. uncooked pasta shells
1 (7 3/4 oz.) can salmon
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. instant nonfat dry milk
1/3 c. dairy sour cream
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. (6 oz.) shredded Swiss cheese
1 c. cooked peas
1 (2 1/2 oz.) jar chopped pimento, drained
1 (8 oz.) can French fried onions, if desired

Preheat oven to 350 degrees. Cook pasta according to package directions; rinse, drain and set aside.

Meanwhile, drain salmon, reserving liquid. Add enough water to liquid to make 1/3 cup; set aside. Bone, skin and flake salmon; set aside.

Combine condensed soup, dry milk, sour cream, salmon liquid and seasonings; mix well. Stir in pasta, 1 cup cheese, peas, salmon and pimento. Spoon into buttered 1 1/2 quart casserole. Bake 20 minutes. Remove from oven and sprinkle with onions and remaining cheese. Bake about 10 minutes longer, or until cheese is melted and mixture is hot and bubbly. Serve immediately. Makes 4 servings.