1 1/2 c. med. macaroni shells
1 (7 3/4 oz.) can salmon
Salt
Milk
3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 c. sour cream
1 c. frozen peas, thawed
2 tbsp. minced parsley
1/4 c. crushed saltines
1 tsp. each seasoned salt and instant minced onion
1/8 tsp. black pepper
1/2 tsp. dry mustard
1 1/4 c. shredded sharp Cheddar cheese
Crackers (about 6) - optional
Parsley sprigs and lemon slices (optional)

1. Cook macaroni shells in boiling salted water for 10 minutes or until tender. Drain. Set aside.

2. Drain salmon liquid into 1-pint cup. Add enough milk to make 2 cups flake salmon.

3. Melt butter in heavy saucepan, stir in flour, seasoned salt, instant onion, black pepper and dry mustard.

4. Remove 1 cup of cheese; stir until melted and blended. Fold in macaroni, salmon, Worcestershire sauce, lemon juice, sour cream, peas and minced parsley.

5. Turn into greased shallow 1 1/2 quart baking dish. Mix remaining cheese and cracker crumbs, if used. Sprinkle on top.

6. Bake at 375 degrees for 30-35 minutes or until bubbly and golden brown. Garnish with parsley sprigs and lemon slices (if desired).