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

Combine soup, salad dressing, milk and cheese; blend well, stir in peas, salmon, noodles and onion. Pour into 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes. 6 to 8 servings.