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Ingredients
- 425g/15oz canned salmon
- 250g/9oz elbow macaroni
- 350g/12oz canned sweetcorn kernels, drained
- 150g/5oz canned chopped plum tomatoes
- 50g/2oz onion, chopped
- 250g/9oz celery, sliced
- 275g/10oz canned condensed
- cream of mushroom soup
- 2 tablespoons freshly squeezed lemon juice
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Drain the salmon, reserving the
juices. Cook the macaroni in salted
boiling water until al dente, drain
and transfer to a deep casserole
dish. Mix in the salmon. - In a bowl, mix together the
sweetcorn, tomatoes, onion, celery,
soup and lemon juice. Season with
salt and pepper, and pour over the
salmon mixture. Bake in the oven
for 30 minutes. Serve hot
