Dilled Salmon Bake
3 c. wide noodles, uncooked1 t. salt
1 (15 oz) can salmon
1 can cr. of celery soup
1/2 c. plain yogurt
1/2 t. dillweed
1 (16 oz.) pkg. frozen mixed vegetables, thawed and drained
2/3 c. ch. onion
salt & pepper to taste
1 c. dry bread crumbs
1/2 c. margarine, melted
Cook noodles with salt. Drain and flake salmon, reserving liquid and setting salmon aside. In lg. bowl combine reserved liquid, soup, yogurt, and dill weed. Drain noodles and add to soup mixture. Add salmon. veggies and onions. Stir until well-blended. Add salt and pepper, if desired. Spoon mixture into greased 2 1/2 qt. casserole. Combine bread crumbs and margarine, sprinkle over casserole. Bake 30 min. at 350*.