Fetch Free Reports

6 ounces egg noodle bows
1/2 cup slivered almonds
1/4 stick (2 tbs) butter or margarine
2 cans (101/2 ozs each) cream of vegetable soup
1 cup liquid drained from salmon, plus water
1 can (1 lb) salmon, skin and bones removed
2 tablespoons lemon juice
1/2 cup sliced pitted olives
1/2 cup shredded cheese food or Cheddar cheese

Cook noodles according to directions on package.

Pan-fry almonds in butter in a large skillet about 1 minute. Add soup and liquid; stir to blend. Add salmon, lemon juice, olives, and drained noodles. Pour into a 2-quart casserole; sprinkle cheese over top. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.