Salmon Confetti

• 1 (1 lb.) can red salmon
• 2 c. elbow macaroni
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 c. chopped celery
• 6 Tbsp. butter
• 4 Tbsp. flour
• 2 c. hot milk
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/2 lb. Cheddar cheese, shredded
• 1 (4 oz.) can chopped pimento

1. Drain salmon.
2. Reserve liquid.
3. Cook macaroni.
4. Saute onion, green pepper and celery in butter for 10 minutes.
5. Stir in flour. Cook, stirring, for 2 minutes.
6. Add milk; stir until thickened. Stir in reserved salmon liquid, salt and pepper and 2 cups cheese. Cook, stirring, until cheese is melted.
7. Stir in pimento, salt and pepper.
8. Combine macaroni and salmon mixture in a 1 1/2-quart casserole.
9. Sprinkle with remaining cheese.
10. Bake at 350u0b0 for 20 minutes or until very hot.

red salmon, elbow macaroni, onion, green pepper, celery, butter, flour, hot milk, salt, white pepper, cheddar cheese, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851740 (may not work)