1/2 c. onion, chopped
1/4 c. green pepper
2 tbsp. butter
1 can cream of celery soup
1/3 c. milk
1 tsp. prepared mustard
3 c. macaroni, cooked
2 c. cheddar cheese, shredded
1 (16 oz.) can salmon, drained
1 (10 oz.) frozen peas, just thaw

Saute onion, green pepper in butter until tender. Blend in cream of celery soup with milk and mustard. Combine mixture in 2 quart buttered casserole with macaroni, cheddar cheese, salmon and peas. Cover with buttered bread crumbs. Bake at 350 degrees for 30 to 40 minutes.