Salmon Noodle Casserole

Ingedients:

1 (10.75 ounce) can Condensed Cream of Mushroom Soup
1 can Campbell’s Condensed Cream of Asparagus (or celery) Soup
1 cup milk
1 cup frozen peas
3 Celery stalks, sliced thin
3-4 6oz Salmon filets

1 Bag extra wide egg noodles, cooked

4 tablespoons dry bread crumbs, plus1separate

2 tablespoon butter or margarine
½ TBS fresh Thyme
Salt and Pepper
Extra Virgin Olive Oil

Directions:

Preheat the oven to broil. Slice the Salmon into large chunks (you can also broil whole and flake it if you wish). Put the salmon onto a bake pan drizzle with olive oil, sprinkle with salt, pepper, paprika, or what ever seasonings you prefer. Toss together and broil for about 5-7 minutes, set aside. Turn the oven to 400 degrees.

In a sauce pan, sauté’ the sliced celery for a minute or two in a ½ tbs of EVOO, add the soups, milk and peas, and whisk until blended and heated.

Melt the 2 TBS of butter and in a bowl mix in the breadcrumbs.