2 (10.75 oz.) cans cream of mushroom soup, 1/2 cup sour cream, 1/2 cup half and half, 1 1/2 cups frozen peas and carrots, 2 (10 oz.) cans wild salmon drained, 3 cups egg noodles, 2 T. salted butter, 2 cups white cheddar cheese, shredded, 1 cup parmesan cheese shredded, 2 celery rib, finely diced, 2 tsp. red bell pepper, finely diced, 3/4 white onions, finely diced, 1 tsp. minced garlic, 1 tsp. sea salt, 1/2 tsp. white pepper.

Cook the noodles according to the package direction minus 1 minute. You don’t want to over cook them, you are going to add them to the casserole. Add 2 chicken bouillion cubes and 1 T. garlic oil to the water once it starts to boil. When done drain the noodles, do not rinse them, set them aside. Top off the casserole with BBQ potato chips, crushed.  Garnish with chopped green onions and cilantro.

Preheat the oven to 400 degrees. Get out a skillet, add the butter when the butter melts, add the onions when the onions are translucent, add the celery, bell pepper, and garlic cook until the celery is tender. Turn the heat down to a simmer, add the salmon, soup, half and half, and sour cream, stir until blended. Gradually add the cheddar and stir until the cheese melts. Add the noodles and the peas and carrots.  Taste add dry seasonings to taste. Stir to ensure everything is combined. Pour into a casserole dish. Evenly sprinkle the parmesan cheese on top, bake for 17-20 minutes. Add the chips and broil for 3-5 minutes. Garnish with the green onions and cilantro, and serve.

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