#3257 - Red Salmon Casserole

(by Shirley McNevich)

15oz. canned red salmon (drained well and broken into small pieces)
2 cups uncooked pasta (your choice of shape)
2 cups shredded Monterey jack cheese
4 TBSP butter
1/2 cup chopped onions
2 TBSP flour
2 cups milk
2 TBSP lemon juice (OPTIONAL)
2 TBSP chopped parsley
3-4 slices buttered bread (cut into small pieces)

Cook pasta in salted water according to box directions--drain but do NOT rinse. In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Slowly add flour while stirring. Turn heat back to medium low--slowly add milk to onions--cook/stir until mixture thickens. Add lemon juice and chopped parsley--stir to mix, then remove from heat. Grease a casserole dish and spread drained pasta into the bottom. Arrange salmon pieces over the pasta. Sprinkle half of the cheese over the salmon. Pour all of the onion mixture over the cheese. Spread the rest of the cheese over the top. Bake at 375 degrees for 20 minutes, then remove from oven and arrange buttered bread pieces over the whole top. Return to oven and bake until buttered bread pieces are brown and crispy.