Salmon Linguini Supper

Ingredients

8 ounces (1/2 box) linguine, cooked in unsalted water and drained
1 (10 oz.) package frozen peas, thawed and drained
1 cup milk
1 (10 3/4 ounce) can Campbell's® Condensed Cream of Celery Soup
1/4 cup grated Parmesan cheese
1/8 tsp. dried tarragon leaves, crushed (optional)
1 (15 1/2 ounce) can salmon, drained and flaked
1 large egg, lightly beaten
1 1/3 cups FRENCH'S® Crispy Fried Onions or Crispy Fried Onions White Cheddar

linguine, cooked in unsalted water and drained
frozen peas, thawed and drained
milk
Campbell's® Condensed Cream of Celery Soup
grated Parmesan cheese
dried tarragon leaves, crushed (optional)
salmon, drained and flaked
egg, lightly beaten
FRENCH'S® Crispy Fried Onions or Crispy Fried Onions White Cheddar

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 Crispy 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.