Two-Step Salmon Casserole

• 5 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
• 1 pkg. (10 oz.) frozen peas
• 1 pkg. (7 oz.) multi-grain elbow macaroni, uncooked
• 2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked
• 1-1/2 cups water
• 1/2 tsp. garlic powder
• 1/2 tsp. chopped fresh dill

1. Heat oven to 350F.
2. Reserve 2 Tbsp.
3. cheese.
4. Mix remaining cheese with all remaining ingredients; spoon into 1-1/2-qt.
5. casserole sprayed with cooking spray.
6. Sprinkle with reserved cheese; cover.
7. Bake 40 min.
8. or until macaroni is tender and casserole is heated through, uncovering for the last 5 min.

parmesan cheese, condensed cream, frozen peas, multigrain elbow macaroni, salmon, water, garlic powder, dill

Taken from www.kraftrecipes.com/recipes/two-step-salmon-casserole-189598.aspx (may not work)