1 can condensed cream of celery soup
1/2 c. salad dressing
1/4 c. milk
1/4 c. grated Parmesan cheese
1 (1 lb.) can salmon, drained and flaked
1 (10 oz.) pkg. frozen peas, cooked
1 (4 oz.) pkg. noodles, cooked and drained
1 tbsp. chopped onion

Combine soup with salad dressing, milk and cheese; blend well. Stir in salmon, peas, noodles and onion. Pour into 1 1/2-quart casserole. Bake at 350 degrees for 25 minutes. Tuna, shrimp, lobster or other fish may be substituted for salmon. Yield 4 servings.