Fisherman'S Macaroni Casserole

• 1 1/2 c. medium macaroni
• 1 can salmon or tuna
• 2 Tbsp. flour
• 1 tsp. minced onion
• 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce (optional)
• 1 c. peas
• dash of salt
• 3 Tbsp. butter or margarine
• 1 tsp. seasoned salt
• 1/8 tsp. pepper
• 1 1/4 c. shredded Cheddar
• 1/2 c. sour crem
• 1/4 c. crushed saltines

1. Cook macaroni in boiling water for 10 minutes.
2. Drain; set aside.
3. Drain fish liquid into 1-pint cup.
4. Add enough milk to make 2 cups.
5. Flake fish.
6. Melt butter in heavy saucepan.
7. Stir in flour, seasoned salt, instant onion, pepper and mustard.
8. Remove from heat.
9. Stir in milk mixture.
10. Cook, stirring, until thickened.
11. Add 1 cup of cheese; stir until melted and blended. Fold in pasta, fish, Worcestershire sauce, sour cream and peas. Turn into greased pan.
12. Cook in a 375u0b0 oven for 40 minutes.

macaroni, salmon, flour, onion, dry mustard, worcestershire sauce, peas, salt, butter, salt, pepper, cheddar, sour crem, saltines

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468911 (may not work)