Salmon Casserole

I made half of this for 2 of us without adding the mayo - very tasty

16 new potatoes sliced
salt & pepper

1 large carrot, shredded 

1 can condensed cream of celery soup, undiluted

¼ c light mayonnaise 

1 can milk (use the empty soup can to measure)

1 c frozen peas, thawed

8oz fresh salmon, cooked and flaked in ½-in chunks

¼ c finely diced onion

12 Ritz crackers, crushed

Old Bay seasoning, chives for garnish (optional)

Preheat oven to 350F.

Bring a pot of water to a rolling boil. Add a fistful of salt. Add the potatoes and cook just to al dente. Half way through that cook time, add the shredded carrots to the pot of water to cook as well.

Meanwhile, in a large bowl combine the soup, mayo, milk, peas, salmon, and onion.

Drain the potatoes and carrots, and add right away to the soup mixture. Toss and pour in a 2-qt baking dish. Top with the crushed crackers. Bake 30-40 minutes until nice and bubbly. Optional: dust with a little Old Bay and sprinkle some snipped chives for garnish. Serves 4.