1 c. elbow macaroni
1 can cream of mushroom soup
2/3 c. evaporated milk
2 c. drained, flaked salmon (1 lb. can)
1/4 c. finely diced onion

Cook macaroni and drain. Combine soup and milk. Stir in the macaroni, salmon, celery, onion, and 1/2 of the cheese. Turn into buttered 1 1/2 quart casserole. Sprinkle remaining cheese on top. Bake at 350 degrees about 25 minutes.