10 oz. frozen green peas
8 oz. med. noodles
1 can cream of celery soup
1/2 c. mayonnaise
1/4 c. milk
1/4 c. grated Parmesan cheese
1 (7 3/4 oz.) can salmon, boned & flaked
1 tbsp. chopped onion

Cook peas and noodles separately according to package directions; drain and set aside. Combine in bowl the celery soup, mayonnaise, milk and cheese; blend well. Add salmon, onion, peas and noodles; mix well. Spoon into a greased 1 1/2 quart casserole. Sprinkle with 1 tablespoon grated Parmesan cheese and a dash of paprika. Bake at 350 degrees for 35 to 45 minutes or until done.