8 oz. linguini, cooked in unsalted water & drained
1 pkg. (10 oz.) frozen peas
1 c. milk
1 can (10 3/4 oz.) condensed cream of celery soup
1/4 c. (1 oz.) grated Parmesan cheese
1/8 tsp. Durkee tarragon, crumbled (opt.)
1 can (15 1/2 oz.) salmon, drained & flaked
1 egg, slightly beaten
1/4 tsp. salt
1/4 tsp. Durkee ground black pepper
1 can (2.8 oz.) Durkee French fried onions

Preheat oven to 375 degrees. Return hot pasta to saucepan; stir in peas, milk, soup, cheese and tarragon; spoon into 8 x 12 inch baking dish. In medium bowl, using fork, combine salmon, egg, salt, pepper and 1/2 can French fried onions. Shape salmon mixture into 4 oval patties. Place patties on pasta mixture. Bake, covered, at 375 degrees for 40 minutes or until patties are done. Top patties with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 4 servings.

MICROWAVE DIRECTIONS: Prepare pasta mixture as above, except increase milk to 1 1/4 cups; spoon into 8 x 12 inch microwave-safe dish. Cook, covered, on HIGH 3 minutes; stir. Prepare salmon patties as above using 2 eggs. Place patties on pasta mixture. Cook, covered, 10 to 12 minutes or until patties are done. Rotate dish halfway through cooking time. Top patties with remaining onions; cook, uncovered, 1 minute. let stand 5 minutes.