Salmon Vermouth Casserole

16 oz canned salmon

½ cup sliced pimento stuffed olives

2 cans cream of mushroom soup

1 can cream of tomato soupor tomato bisque soup

¼ cup tomato paste

½ cup dry Vermouth

16 oz macaroni shells or elbow macaroni

¼ cup sherry

Grated cheese

Drain canned salmon, reserving juices. Remove skin and bone, flake with a fork. Place in mixing bowl.

Add to bowl olives, soup, vermouth, tomato paste, and reserved salmon juice. Mix well and heat in a saucepan.

Meanwhile, cook macaroni according to instructions on package, drain and add to salmon mixture. Add ¼ cup sherry and heat until bubbling, serve. If desired, place in 2 loaf pans, sprinkle with cheese and brown under broiler.
Yield: 10 servings

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