1 medium onion — chopped
1/4 cup butter
2 Tablespoons flour
15 1/2 ounces canned salmon — undrained
1 3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon paprika
1 Tablespoon lemon juice
1/4 cup chopped fresh parsley
3 cups hot cooked elbow macaroni — or other pasta
1 cup shredded Cheddar cheese
Drain salmon, reserving liquid.
Cook onion in butter, stirring frequently, until tender.
Stir in flour until blended.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in reserved salmon liquid and the milk.
Cook over low heat, stirring constantly, until slightly thickened; remove from heat.
Stir in salt, paprika, lemon juice, and parsley.
Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole.
Pour sauce over cheese.
Sprinkle with remaining cheese.
Bake uncovered in 375º F degree oven 20 to 25 minutes or until cheese is brown.
This recipe for Salmon and Macaroni Casserole serves/makes 6.