8 oz. linguini
1 c. milk
1/4 c. grated Parmesan cheese
1 (15 1/2 oz.) can salmon
1/4 tsp. salt
1 (2.8 oz.) can French fried onions
1 (10 oz.) pkg. frozen peas
1 can cream of celery soup
1/8 tsp. tarragon, crumbled
1 egg, slightly beaten
1/4 tsp. black pepper

Preheat oven to 375 degrees. Cook pasta in unsalted water and drain. Return hot linguine to saucepan. Stir in peas, milk, soup, cheese and tarragon. Spoon into 8x12-inch baking dish.

In medium bowl, using fork combine salmon (drained and flaked), egg, salt, pepper and 1/2 can French fried onions. Shape salmon mixture into patties and place on top of pasta.

Cover dish. Bake at 375 degrees for 40 minutes or until patties are done. Top patties with remaining onions; bake uncovered for 3 minutes or until onions are golden brown.