1 (8 oz.) pkg. elbow macaroni
1/2 cup minced onions
2 tbsp. butter
1 can cream of celery soup
2/3 cup milk
8 oz. sharp shredded cheese
1 tsp. salt
dash of pepper
1/2 tsp. dry mustard
1 pkg. frozen peas
1 (1 lb.) can salmon
2 tbsp. grated Parmesan cheese

Cook and drain macaroni. Sauté onions in butter. Add soup, milk, shredded cheese and seasonings. Stir until cheese melts. Remove bones from salmon and thaw peas slightly to separate.

Combine macaroni, sauce, salmon and peas. Pour into a 2-quart greased casserole dish. Sprinkle with grated cheese and bake in a 350°F oven for 30 to 40 minutes.

Serves 6.