1/2 c. carrots, diced
1/4 c. onion, coarsely chopped
1 (15 1/2 oz.) can pink salmon
1 c. elbow macaroni, cooked
1 (10 1/2 oz.) can cream of celery soup, undiluted
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
1/2 c. fine dry bread crumbs
1 c. (4 oz.) shredded cheddar cheese

Cook carrots and onion in boiling salt water until tender, drain. Drain salmon and flake into small chunks. Add carrots and onion and macaroni, mixing well. Stir in soup, salt and pepper. Spoon into greased 1 1/2 quart casserole. Combine butter and bread crumbs. Sprinkle over casserole. Bake at 375 degrees for 20 minutes. Top with cheese the last 5 minutes of baking. Yield: 4 to 6 servings.