1 1/2 c. macaroni shells
Salt
1 (7 3/4 oz.) can salmon
Milk
3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. seasoned salt
1 tsp. minced onion
2 tbsp. minced parsley
1/8 tsp. black pepper
1/2 tsp. dry mustard
1 1/4 c. shredded sharp cheddar cheese
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 c. sour cream
1 c. frozen peas, thawed
1/4 c. crushed saltine crackers

Cook macaroni shells until done. Drain and set aside. Drain salmon liquid into 1 pint cup. Add enough milk to make 2 cups. Flake salmon. Melt butter in saucepan; stir in flour, seasoned salt, instant onion, black pepper, and dry mustard. Remove from heat.

Stir in milk. Cook, stirring until thick. Add 1 cup of cheese. Stir until melted and blended. Fold in macaroni, salmon, Worcestershire sauce, lemon juice, sour cream, peas, and minced parsley.

Turn into greased (1 1/2 quart) baking pan. Mix remaining cheese and cracker crumbs. Sprinkle on top. Bake at 375 degrees for 30-35 minutes or until golden brown.