Salmon Casserole

1 (7 3/4 oz.) can salmon
3 c. cooked egg noodles
1 c. grated cheddar cheese
1 c. frozen peas, thawed
1/4 c. sliced green onions
2 tbsp. minced parsley
1 can cream of celery soup
1/2 c. sour cream
1 tbsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
Grated Parmesan cheese

Drain and flake salmon, reserving liquid. Combine salmon and
liquid with remaining ingredients except Parmesan cheese. Place in
buttered 2 quart casserole and sprinkle with grated Parmesan cheese.
Bake at 375 degrees for 30-40 minutes. Garnish with parsley.

Makes: 6 servings