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
• 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.
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