3 c. uncooked wide egg noodles
1 tsp. salt
1 (7 3/4 oz.) can salmon
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. plain yogurt
1/4 tsp. dillweed
1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
1/3 c. chopped onion
2/3 c. chopped celery
1/4 c. seasoned dry bread crumbs
1 tbsp. butter, melted

Preheat oven to 375 degrees. Grease 2 quart casserole; set aside. Cook noodles with the 1 teaspoon salt. Meanwhile, drain and flake salmon, reserving liquid. In bowl, combine reserved liquid, soup, yogurt and dillweed. Drain noodles; place in large bowl. Add salmon, vegetables, onion and celery. Add yogurt mixture. Stir until blended. Spoon into casserole. Combine crumbs and butter. Sprinkle over top. Bake, uncovered 35-40 minutes or until crumb topping is golden brown and casserole is heated through. 6 servings.