What a hit! Will be making again next week!

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the flaked salmon, cooked egg noodles, cream of mushroom soup, milk, cheddar cheese, thawed peas, diced onion, and diced celery. Mix until well combined.

Add salt and pepper to taste, adjusting according to your preference.

Transfer the mixture into a greased 2-quart baking dish, spreading it out evenly.

In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Allow to cool for a few minutes before serving.

For a gluten-free version, substitute egg noodles with gluten-free pasta and use gluten-free breadcrumbs. You can also add a bit of Dijon mustard to the mixture for an extra zing or incorporate some sautéed mushrooms for added depth of flavor. Feel free to experiment with different cheeses, such as Gruyere or Parmesan, to customize the casserole to your liking.