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SALMON LINGUINI SUPPER
Ingredients:
8 ounces (1/2 box) linguine, cooked in unsalted water and drained
1 (10 ounce) package frozen peas, thawed and drained
1 cup milk
1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup
1/4 cup grated Parmesan cheese
1/8 teaspoon dried tarragon, crumbled (optional)
1 (15 1/2 ounce) can salmon, drained and flaked
1 egg, slightly beaten
1 1/3 cups FRENCH'S® French Fried Onions
Directions:
Heat oven to 375°F. Return hot pasta to saucepan. Stir in peas, milk, soup, cheese and tarragon. Spoon into 2-quart baking dish.
Combine salmon, egg and 2/3 cup French Fried Onions; mix well. Shape salmon mixture into 4 oval patties. Place patties on pasta mixture.
Bake, covered, for 40 minutes or until patties are done. Top patties with remaining onions. Bake 3 minutes until onions are golden.
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