1 can (15 1/2 oz.) salmon
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 soup can of water
2 c. uncooked sm. pasta shells
2 ribs celery, sliced thin
1 tbsp. lemon juice or sherry
1 c. seasoned dry bread crumbs

Drain salmon, reserving liquid; set salmon aside. Add enough water to salmon liquid to make 1 cup. Pour into 3 quart casserole.

Add soup and water; mix well. Stir in shells, salmon (broken into chunks), celery and lemon juice.

Mix bread crumbs and butter; sprinkle over top. Sprinkle with paprika. Bake in preheated 350 degree oven for 1 hour or until shells are tender. Makes 4 servings.