Ingredients
- 10 ounces cream of mushroom soup, condensed (1 can)
- 7 1/4 ounces pink salmon (1 can)
- 8 1/2 ounces peas, drained (1 can)
- 1/2 teaspoon salt
- 1/2 teaspoon Accent seasoning (optional)
- 2 cups dry wide egg noodles, cooked
How to Make
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Step 1: Drain peas. Add rest of ingredients. Cook together til warm.
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